On 2/11/2017 at 5:46 PM, kayb said:Y'all go ahead and shoot me, but I raised my kids on tuna noodle casserole. Cook egg noodles; can of drained tuna, can of cream of mushroom soup, handful of grated cheese out of the bag, 12-oz bag of frozen green peas. Stir it all up together, stick it in a casserole dish, bake until bubbly. It was far from wonderful, but it was certainly edible, and the kids loved it. And it was quick, which was a requirement when I was shuttling between band practice, softball practice and a volleyball game.
I'd eat it today. If I were hungry, and it was all that was handy.
My recipe is quite similar to yours except I add minced onion, celery, cream of celery soup (instead of mushroom),
then a mix of milk, mayo and grated cheese into a sauce. I also use high quality tuna like Italian packed in oil or Tuna Guys brand.
DH who'd always hated his mother's tuna casserole loved mine. Me too. I still make it regularly.
In fact, now that you've mentioned it, I may have to mix some up for dinner it sounds so good!
