I can't believe my eyes...there's a recipe for good old tuna noodle casserole in the "Life" section of today's paper. I just throw stuff together when I make it, trying to copy what my mom served on a regualr basis when I was a kid. I think almost all of us grew up eating it at least once a month. Next time I make it....I'll use the recipe and see if it tastes any different.
TUNA NOODLE CASSEROLE
1 cup milk, 2 cups frozen peas, 2 cans (about 12 oz each) of drained tuna (I use albacore), 4 cups hot, cooked medium egg noodles, 2 tablespoons dry bread crumbs (I use Progresso, Italian bread crumbs or crushed potato chips) 1 teaspoon melted butter. Stir soup, milk, peas, tuna and noodles in a 3 quart oven proof casserole dish. Bake at 400 degrees for 30 minutes or until hot. Stir. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake 5 minutes more. Makes 6 servings
Cheesy Tuna Melt: in place of bread crumbs, sprinkle 1/2 cup shredded cheddar cheese over top of hot casserole.
Chicken Noodle Casserole; substitue about 2 cups cooked, diced chicken (or turkey would work, too) in place of tuna.
If I didn't have a beef roast in the crock pot today, I might mix some TNC up right now.