Tuna Noodle Casserole
(Lewis's favorite)
Ingredients
6 oz can of tuna fish
Can of mushroom soup
1 can milk
Cooked noodles
Cook noodles until tender. Add tuna and mix with other ingredients. Put in casserole. Sprinkle with buttered crumbs and bake 30 minutes.
Isn't that hilarious? Did your family have a special favorite among the dinners served? Who cooked in your household? (Come back July 31 for tuna noodle casserole part 2...)
Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS.
Book 15 in the Key West series, THE MANGO MURDERS, will be in bookstores on August 12!
And the new trade paperback edition of A CLUE IN THE CRUMBS is out now!
Tuna casserole is ALWAYS requested by our 5 sons when we get together while all at once or individually! Even for birthdays! Ours includes cream of mushroom soup, mayonnaise and worcestshire sauce! I have tried varieties over 40 years, but we always come back to our basic recipe! All of them requested the recipe when they left for college....and laughed when I gave them ingredients with no measurements.
ReplyDeleteLove that story about your sons! I wonder if they have their wives making it for them now?
DeleteSuch a simple, but good sounding recipe! Wish I could print it out. I want to read Mango Murders.
ReplyDeleteI keep meaning to offer a pdf, I'll try for next time!
DeleteAh tuna noodle casserole...it was a Friday staple when I was growing up. Ours was a bit different, my mom added frozen peas and grated mozzarella cheese, often topping it with crushed potato chips or ritz crackers instead of bread crumbs. It is such a lovely comfort food!
ReplyDeleteNext time I'm posting a fancier version that we love. I would swoon over potato chips on top!
DeleteThank you for the recipe, Lucy! Simple is best. My wife has a similar recipe passed down from her mother and grandmother. The only addition is mozarelle and crumbled potato chips on top.We haven't made it for years...time to get the can opener!!! JOY!!! Luis at ole dot travel
ReplyDeleteGreat minds thinking about potato chips:)
DeleteI'm reading one Key West book on my Ipad and listening to a different one in the car. I shall try this recipe (and tell DH it's chicken) lol
ReplyDeletethat's funny about the chicken. Won't he notice? How are you not getting confused with two books going. I'm very honored!
DeleteI thought frozen green peas were a requirement in a tuna noodle casserole.
ReplyDeleteHa! that's coming in my version Libby:)
DeleteOh my goodness, I haven't had this in years! I use that same recipe, except I also add peas to the mix.
ReplyDeleteSounds even better with peas!
DeleteIs there any other way to make it? Nearly all of my mother's recipes in the 1960s started with either "open a can of cream of mushroom soup (which I loathed then and now) or "brown a pound of ground beef." She topped the tuna casserole with cheddar cheese and crushed potato chips -- really, the crumbs from the bottom of the bag. She did that to all of her casseroles.
ReplyDeleteI’ve used cream of celery soup instead and it came out fine. Or, you could try making a béchamel sauce.
DeleteMom made it, with peas, and crushed crackers on top. ;-)
ReplyDelete-- Storyteller Mary
I make it pretty much the same way but I also use cheddar cheese soup as well as the cream of mushroom & add mushrooms to it as well
ReplyDelete