No, not another one of mine. This one is from Adam's past. Since we've been married ( 8 years this May) there have been a few dishes Adam asked me to make b/c he loved them as a kid: beef stroganoff, goulash, raspberry pie, but this was the first. He enjoyed this so much as a child, and I know his sister did too, so apparently, it was a Marshall house staple. For me, I don't really remember having it as a kid, I'm not saying I didn't, I just don't recall it w/ such enthusiasm as he does. When I went looking for a recipe that would suit him, I tried to find one w/ as many flavors as he could remember. I believe I found this in a
Taste of Home magazine not long after we were married. The addition of bread crumbs is something Adam never had on his "classic" version, so most of the time I omit them- especially if there are going to be leftovers, b/c they tend to get a little soggy. So tonight Adam gets to relive a little piece of his formative years, in a casserole of course.
Tuna Noodle Casserole
2 (10 3/4 oz.) cans cream of mushroom soup
1 c. milk
2 c. frozen peas
2 (12 oz.) cans tuna in water- drained
1 lb. egg noodles, cooked and drained
Stir soup, milk, peas, tuna and noodles together. Add to casserole dish. Bake for 30 minutes at 400º.
Casseroles at Very Good Recipes
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