Kamis, 10 November 2011
A classic tuna casserole recipe made with cream of mushroom soup, egg noodles and a buttery crouton topping.
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| UPDATE: Here's a better picture I took recently. I still haven't managed to remember to take a picture of the inside, though! |
Through a series of unrelated and bizarre (even for my brood) events, the supper plans I had last night were waylaid and I had to stressfully scram to pull dinner out of my ear with scant resources. Doing a quick inventory in my head, I decided I had what was needed to throw a tuna casserole together.
When I took it out of the oven, I had to smile to myself because – lowly creature that she is – she sho was purty. I quickly grabbed my camera to snap a shot about the same time that Husband comes walking in and says the following:
Husband: What stinks?
Me:
Husband: Blech.
Me: You like tuna casserole. Hush before the kids hear you and I have to throttle one of them for making that ‘blech’ sound at my cooking.
Husband: I thought we were having spaghetti. I want spaghetti. Can’t you just grab a jar and…
Me [holding a 6-inch filet knife and suddenly on the verge of tears]: I'VE WORKED ALL DAY! I fed the kids breakfast, I got them dressed, I took them to school and somehow managed to get to work on time. Then I spent nine hours at a job where I'm unappreciated and underpaid. Then I picked everybody up from daycare, I took them to practice, I helped them through their homework and now I’m just trying to feed you people so I. Can. Do. It. All. Again. Tomorrow.
Husband: Um, why are you taking a picture of it?
Me: I’m not
Husband: Why are you holding the camera?
Me: Forget it.
Husband: Can I be in the picture?
Me: Wha???
And then I thought I was going to cry because the kids heard us laughing and wanted to get in on the fun so they wanted to have their picture taken with it too.
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Yield: 4-6 Servings
TUNA CASSEROLE
prep time: 15 minscook time: 30 minstotal time: 45 mins
ingredients
- 3 5-oz. cans of tuna, well drained
- 1 can cream of mushroom soup
- Pinch of salt
- 2 tablespoons milk
- 2-3 boiled eggs, chopped
- 4 cups cooked egg noodles
- Cooking spray
- 5 cups 1-inch bread cubes
- 3-4 tablespoons melted butter
instructions
Add tuna, mushroom soup, salt and milk in a medium bowl and stir until combined. Fold in boiled eggs and egg noodles.
Spray the inside of a medium casserole dish with cooking spray. Fold tuna mixture into casserole dish.
Toss bread cubes with melted butter. Top tuna mixture with bread cubes. Bake at 350 degrees for 30-40 minutes or until bread cubes are golden brown.
Easily double this recipe and cook in a 13x9 casserole dish if desired.
Created using The Recipes Generator
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