Thursday, July 29, 2010

Tuna Noodle Casserole

I don't know anyone whose Mom or Grandma didn't make tuna noodle casserole. It's the ultimate in "dollar stretching meals"...I am pretty sure that this dish, creamed peas on toast, bucketloads of spaghetti, chili, stew, hamburger hash (which we're making tonight) and "garbage soup", completely made up my childhood dinner menu...

..and I swore I would never eat this stuff once I left home, nor would I ever use frozen peas in anything ever again. Aside from the creamed peas on toast, I've changed my mind.

This is a super versatile meal that can include most anything you have on hand, and is quite satisfying.


Tuna Noodle Casserole

1/3 bag eggless whole wheat egg noodles
1 can cream of whatever soup (I think this one is cream of chicken, but cream of mushroom is really good too)
1 can tuna (chunk light packed in water this time...sometimes I'll add 2 cans)
1 yellow pepper, diced
Handful frozen peas
Salt and pepper

Cook noodles according to package directions.

In large microwaveable bowl, mix soup (undiluted), peas and tuna. Pop in microwave until peas are defrosted and mixture is hot. Taste and season accordingly.

Once noodles are done to the desired texture, drain well and mix into soup mixture, adding yellow peppers.

I add the yellow peppers last because I like them crispy in this dish. Do what you want.

You can also (more traditionally), throw the whole mess into a casserole, top with breadcrumbs and cheese or whatever and put it in the oven...but it's summer, and the thought of putting the oven on for 30 minutes is not a welcome one. This is one of those times where I like using the microwave.

If you DO throw the lot in the oven, make sure the noodles are just underdone, so that they finish cooking in the casserole rather than overcooking.

What do you like in your tuna noodle casserole?

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