Hey Everyone! I’m back! Summer has not been kind to me as far as getting time for myself. It has been one thing after another at home. And, my job has just been…well…I cannot think of a word that accurately describes what we have been through these past few months. I always say crazy busy but that doesn’t even begin to explain the insanity and pressure and tension that we have endured since April. A lot of our annual summer projects have gone untouched because of other duties that have been thrust upon us. I know that we are all in need of a stress-busting distraction, but I don’t see that happening anytime soon. Oh well, Dad always says that we will take what they send us. Very true in this situation…actually in most situations. Dad is a very wise man.
A very, very bad situation on the home front has also been endured. We were faced with a critical illness and the resulting loss of a loved one. You never know how you will react to this type of crisis. My own immediate family held up well. The husband lost his dad and my sons lost one of their Grandpas. I lost the man who had been my physician since I was about 6 years old and who became my father-in-law. I had literally known him much longer than I have known my husband. We had a wonderful memorial service and reception. My sons gave beautiful eulogies and we gave each other the strength to endure.
During the weeks before Dr. Grandpa’s passing, I thought a lot about funeral services and memorials and all of the moving parts involved in planning these. I also thought about how small communities show their support here in the Midwest. Much of the time we show our love, concern and caring with food. I have never lived anywhere except the Midwest so I don’t know if other areas differ greatly in this respect, but I have a feeling that the types of foods may be different, but the show of affection is the same all over the world. Sure enough…friends and neighbors brought food to my stepmother-in-law’s home during the ordeal and donated a dinner after the burial. It was very much appreciated too!
As I was contemplating the idea of “funeral food”, casseroles instantly came to mind. I think that some of the best casseroles in the world probably came into being when some lovely lady devised a way to feed a family-in-need with a one-dish meal. One of the dishes that was shared with my family was chicken tetrazzini. Boy, was it good! That made me think of the tuna tetrazzini that I used to eat in the college cafeteria and that in turn reminded me of tuna casserole. I love tuna casserole and my family does too! My sons always thought it odd when a friend would complain that their family had that dish for dinner. The boys were never disappointed when they would come home from school to find that we were having a delicious combination of tuna, creamy soup, noodles and cheese that is topped off with crunchy and salty potato chips all baked up together. What a satisfying meal! Now, my mom made a really good tuna casserole. This is not her recipe but one that I found in a cookbook many, many years ago. In fact, when I pull that book off the shelf it opens automatically to the page with this wonderful contribution. I have made a few changes to the measurements, but the components are the same. It is so easy and quick. You can whip it together in minutes and then bake it up for a yummy and tummy-warming meal. You probably already have the ingredients in your pantry.
You will need 6 cups (more or less) of cooked and drained noodles. I like to use the broad egg noodles, but this also works well with any small shaped pasta. You will also need 1 10 ½ oz. can of cream of mushroom soup, 3 cans of tuna packed in water, 1 cup evaporated milk, 1 cup shredded cheddar cheese (Colby Jack or any yellow cheese that melts easily will do), 1 Tablespoon dried minced onion and 3 cups of crushed plain regular or ruffled potato chips.
Spray a casserole dish with non-stick cooking spray and set aside. You will need one that holds about 8 cups or so. Preheat the oven to 425 degrees
After you have cooked your noodles or pasta and drained them thoroughly, set them aside. This time I used a combination of shaped pasta rather than the egg noodles. I happened to have some partial packages and thought this would be a great way to use them up.
Drain the tuna and add to a large bowl. My tuna cans were 5 oz. but 6 oz. would also work well. Add the concentrated soup to the tuna. Add the evaporated milk and the onion flakes. Mix all of this well. Add the shredded cheese and mix again.
Add as many of the noodles as you prefer. I like lots of noodles in mine but if you want your casserole to turn out thinner and to be more tuna-centric just don’t add as many. Gently mix until the noodles are all coated with the soup mixture. Add all of this to the casserole dish.
Cover with the crushed potato chips. Try not to eat too many of the chips while you do this. Aw, heck, go ahead and munch away. I always do. I am pretty sure that broken potato chips don’t have any calories. That is the rule of all snack foods. Broken ones don’t count. Believe me. I am an expert on this subject.
Bake the casserole for 15 minutes or until hot and bubbling all the way through. The chips will brown a little but that’s ok.
Remove the tuna casserole from the oven and scoop out nice big servings. Make sure that everyone gets some of those tater chips. This hearty, creamy, cheesy casserole with the salty and crunchy chips on top is sure to please. Serve it up on a chilly evening or any evening. You won’t be disappointed.
Quick and Yummy Tuna Casserole
Ingredients
- 6 cups eggs noodles or pasta cooked
- 1 can cream of mushroom soup 10 1/2 oz.
- 3 cans tuna packed in water 5 oz each
- 1/2 cup evaporated milk
- 1 cup shredded cheddar or other yellow cheese
- 1 Tablespoon dried minced onion
- 3 cups crushed potato chips regular or ruffled plain
Instructions
- Spray a casserole dish with non-stick cooking spray and set aside. You will need a dish that holds about 8 cups or so. Preheat the oven to 425 degrees.
- Cook the noodles or pasta according to the package directions. drain thoroughly and set aside.
- Drain the tuna and add to a large bowl.
- Add the condensed soup, evaporated milk and the onion flakes. Mix all of this well. Add the shredded cheese and mix again.
- Add as many of the noodles as you prefer and gently mix until the noodles are all coated with the soup mixture.
- Pour this mixture into the prepared casserole dish.
- Cover with the crushed potato chips.
- Bake the casserole for 15 minutes or until hot and bubbling all the way through.
