Tuna Casserole

Did you grow up on Tuna Fish Casserole? It was my mother's go-to dish if she was going to be super busy doing something else. We never complained about it. There's something comforting about tuna casserole.

With all the talk about mercury in tuna, I hardly ever make it anymore. I tried substituting salmon but it just wasn't the same. It has to be tuna.

So then I tried using organic soup instead of Campbell's. That was a disaster. There's nothing quite like good old Campbell's soup. I did use their heart healthy Cream of Celery Soup this time around and it worked out fine.

This is a recipe that I wrote in the back of my worn copy of The Joy of Cooking. I called it my Yummy Tuna Casserole. I actually wrote "loads of garlic powder" which I interpret to mean -- use it liberally!

Yummy Tuna Casserole

1 tablespoon olive oil
8 ounces mushrooms, sliced
1 can Cream of Celery Soup
1 package broad egg noodles or fettucine
1 package frozen corn
2 cans tuna fish
1/2 to 1 cup mayonnaise
2 tablespoons Worcestershire Sauce
two pinches sage
1 pinch thyme
loads of garlic powder
salt and pepper to taste
Parmesan cheese

Preheat oven to 400 and grease a 9 x 11 baking pan.

Heat the olive oil and saute the mushrooms. Meanwhile, cook the pasta according to the directions on the package.

When the mushrooms are cooked through, stir in the Cream of Celery Soup.

Drain the pasta and return the noodles to the pot. Add the mushroom mixture and all other ingredients except Parmesan cheese. Stir to mix, taste and add salt and pepper. Pour into the prepared baking pan. Sprinkle liberally with Parmesan cheese. Bake 45 minutes.