Saturday, October 30, 2004
Mom’s Tuna Casserole
2½ C Egg noodles cooked til slightly under done and drained¼ C Onion finely minced
¼ C Celery diced
1 TBSP butter
1 can Condensed cream of mushroom soup
1can Solid white tuna in oil, drained (reserve oil)
¼-½ C Half & half (to desired creaminess)
1 small can mushroom pieces, drained (reserve liquid)
2 slices Swiss Cheese
2 slices American cheese
1 C Shredded cheddar
Melt butter and add onion and celery. Cook til translucent. Season with a bit of garlic salt, parsley and pepper. Add mushroom soup, the reserved oil and mushroom liquids and half and half. Stir to warm through. Add tuna, pasta, mushrooms and swiss and american cheeses. Stir until thoroughly combined and cheeses are melted. Add half & half as needed for a more creamy texture remembering liquid is absorbed by the noodles during baking.
Place in buttered 2 qt casserole and top with cheddar.
Finish with breadcrumb topping, below. Bake about 30-35 minutes at 350°
For bread crumb topping:
2 slices bread left out for a couple of hours then rubbed between your hands til crumbs form.
8 butter crackers finely crushed
1/4 cup Italian bread crumbs
1/3 C Parmesan Cheese
1/3 cup melted butter
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