Yum
By Sinea Pies
Are we returning to our childhood here? My husband just asked me to make Tuna Noodle Casserole for him – days after his Peach Cobbler request. His mom made tuna noodle casserole often when he was a child. My mom, not so much… though I know she did make it. We were more into homemade mac ‘n cheese at my house. Anyhow, he had a craving!
His request was certainly an easy one. I simply had to find a recipe. You never go wrong with Campbell’s so I searched for the “classic” tuna noodle casserole recipe made with cream of mushroom soup. Googled it and, moments later, it was found.
As I looked over the recipe, I knew that there wouldn’t be enough tuna in it to satisfy him so I added a third can of tuna plus some cheddar cheese. Then, I increased the amount of bread crumbs for the topping (It called for 2 T….definitely not enough for us).
End result? It tasted great! I was actually surprised that I liked it but I really did. Try this for your family. If they enjoy tuna, or any kind of fish, they will love it.
Simple Ingredients
- Precook noodles according to directions on the package and drain.
- Combine soup (undiluted), milk, pimientos (optional), peas, tuna and cheese in large mixing bowl. Mix with a large spoon or fork. Add noodles, stirring them in. Pour everything into a casserole or baking dish. Mix melted butter and bread crumbs and sprinkle them over the top.
- Bake at 400° for 20 minutes until bubbly and slightly browned.
- Serve immediately.
What is your favorite comfort food?
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