My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 26, 2010

Tuna Noodle Casserole

I have not made Tuna Noodle Casserole in months, however it is my "go to" recipe when I'm in a hurry or just feel like good comfort food. Everything is in the pantry. I have tried all kinds of "new recipes" for Tuna casserole and some are pretty good. Even to the point of grilling fresh tuna to make it. This is still the way it should be, unless you want Salmon Noddle Casserole, then use a large can of drained salmon instead of the tuna. We all know a little sauteed onion and celery never hurt anything.

Tuna Noodle Casserole

1 can (10/34) Campbell's Cream of Mushroom or Cream of Celery soup
1/2 cup milk
2 teaspoons chopped pimentos (optional)
1 cup frozen peas
2 can (about 6-ounce each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs or 2 handfuls crushed potato chips
1 tablespoon butter

Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2 quart casserole. Bake at 400 degrees F. for 20 minutes, or until hot. Stir

Mix bread crumbs or crushed potato chips with butter and sprinkle on top. Bake 5 minutes.

Maybe this is what's for dinner tonight.

1 comment:

  1. Sounds so good. Going to try this one too. I love tuna and noodles. Haven't done one of these for years.


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