I was feeling both peckish and experimental over the weekend, so I attempted to scratch-build a Tuna Noodle Casserole. I’m no chef, but I play one in the kitchen. I’m sure I could have called my mother for her recipe or gone with some of the instructions I found online, but I decided to play fast and loose with the rules of regular culinary engagement and I went straight to the cooking.
Here is my original recipe for Tuna Noodle Casserole:
- 6oz. egg noodles (that’s half a regular package)
- 12oz. canned tuna (that’s 2 cans)
- 1 can Cream of Chicken soup
- 1 can of Cheddar Cheese soup
- 1 cup of shredded Cheddar cheese
- 1 cup of crushed Ritz crackers
It’s really basic, so take notes if necessary.
- Boil the noodles, drain them and set them in a 9×9 casserole dish.
- Combine the soup and tuna together in a bowl and then fold the mixture in with the noodles in the casserole dish.
- Top the casserole with the shredded cheese and crushed crackers.
- Put the casserole into the oven uncovered for 20 minutes at 350°.
- Take it out of the oven, serve it up and eat it. Careful, it’s hot!
You could probably mix in some sour cream to the whole soup and tuna mix if you wanted something more stroganoffy.
What? It’s a word!