I’m Sure We Can ALL Make This…

December 25, 2009 at 10:07 am (cooking) ()

Oh yeah. So, we LOVE Tuna Noodle Casserole.

I mean, it’s quick, cheap, relatively painless…how can we not?

Start that water boiling with some salt in it!!

1 bag egg noodles
1 can tuna
1 can cream of mushroom soup
1 can of peas, or about the same amount in frozen, just stick ’em in the microwave with a bit of water for 2.5minutes.

Alrighty. If using gas, start the oven when you start the water. If using the electric stove, it seems to heat up a LOT faster…so turn it on when the water starts to boil. 🙂 To 350, of course!!!!

Cook the egg noodles as according to package directions. See? Easy. When they’re done, strain them and put the noodles back in the pot for mixing. Turn the burner off, tho.

Open the peas and strain the water out. (If nuking frozen peas, don’t worry about it.) Add peas to the pot.

Open the tuna. Mash it up a bit with a fork if it’s really chunky. Add it to the pot. Place empty can on floor for cat.

Open the cream of mushroom soup and add it to the pot. Pour in a little milk. No, I’m not sure how much. No, really, I never look. 1/4 cup, maybe? Just to help stuff move.

Add some pepper. Again, I don’t measure lol. Keep in mind that this is a pretty bland dish, so while you don’t want black tuna noodle casserole…well… you still want flavor, right? I did 10 grinds and it was too little. (I went light, my mom sometimes doesn’t like pepper. Oh well, next time I’ll add MORE!! bwa ha ha)

Now, mix it all together til pretty evenly mixed..but don’t mash it! Just mix. Basically.. no chunky soup. You know it comes out looking like the leaning tower of gloop.

Pour it into a casserole dish, evenly works best lol.  (if you’re the kind who likes cheese on top, now is the time to sprinkle it on!!)

Stick it in the oven for 30 minutes or so, uncovered.

Serve it up and enjoy!

Quick and easy classic, no? 🙂



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