Even though we eat mostly vegetarian and often vegan, we’re omnivores. We’re especially pescatarian, meaning we eat the poor li’l fishies.
As a native of the American Midwest, I’m under contract from birth to make tuna noodle casserole at least once a year under penalty of or else.
So I did.
Tuna Noodle Casserole
- some kinda noodles, cooked
- canned tuna, drained, give the juice to the cat
- canned peas
- onion powder
- crushed soda crackers (saltine crackers, regular ol’ crackers)
- can of cream of mushroom soup
Now, of course, the cheese should be Velveeta or a generic florescent orange cheese-like substance, but I didn’t have any, so I used good cheese instead. If I had used perfectly broiled tuna steak, frozen or fresh peas, gently sauteed onions, home-made cream of mushroom soup, and home-made croutons or bread crumbs, I would have been de-aproned and forced to wear a big red F for Fancy-Schmancy sewn to my shirt. As it is, I barely squeaked by the Inspector General.
ANYWAY, you mix it all together and bake it until it’s bubbly.
Sticks to your ribs.
A WRITING PROMPT FOR YOU: What is a recipe that’s peculiar — if peculiar is the word I want — for the part of the world your main character comes from? Does your character like that dish or not? Does that dish stir up nostalgia, whether the character actually likes it or not?
DanFebruary 3, 2016 at 7:09am
I love TNC – My wife, not so much. In years past, a neighbor, whose husband couldn’t stand the stuff, would make it for her and I. She’s not longer with us, and I haven’t had a TNC fix for a long time.
I’ve never had it with cheese melted on top, but I agree, it probably should be Velveeta or at least Kraft American Cheese.
Marian AllenFebruary 3, 2016 at 8:05am
You CAN make it yourself, you know. Make it in muffin cups, take out what you’re going to eat that night, and stick the muffin tin in the freezer. When the tuna noodle muffins are frozen, pop them out of the tin and put them in a freezer bag for later.
DanFebruary 3, 2016 at 8:11am
@Marian Allen – I might try that someday.
JaneFebruary 3, 2016 at 9:47am
Puts me in mind of the forbidden casseroles we cooked up in the ol’ dorm room on the toaster oven (don’t try this at home).
Marian AllenFebruary 3, 2016 at 1:54pm
I don’t remember cooking in a toaster oven in the dorm room. A popcorn popper, I remember. Two wire hangers crossed over the coils made excellent toast, as I recall. heh
JaneFebruary 4, 2016 at 10:29am
You’re right. We cooked the pizza in the toaster oven. First we turned it upside down to cook the bottom, then right side up to finish it off.
Marian AllenFebruary 4, 2016 at 12:28pm
Weren’t we the clever ones, though! 😀 I had forgotten that!
ShellyFebruary 3, 2016 at 6:21pm
I love tuna noodle casserole with canned peas!
When I was a little girl my mom used to make us Kraft Macaroni and cheese, then she’d throw in a can of drained tuna, and a can of drained peas. Yum! My husband has a fish allergy, so we only eat fish when he’s working out of state.
Marian AllenFebruary 4, 2016 at 7:35am
Yeah, Shelly; now THAT’S a true Midwestern tuna noodle casserole! You can still make it for your husband, only use ham instead of tuna. That’s good, too!
ShellyFebruary 4, 2016 at 11:54am
Ham is such a good idea! I can’t believe I haven’t thought of that before! I’m kinda excited to make this!
Patricia StolteyFebruary 4, 2016 at 1:31pm
I love tuna and noodles and also a tuna casserole using macaroni, mushrooms, and little chunks of cheddar cheese stuck here and there. I gave up fixing the old original tuna casserole that was full of potato chips because of the salt. Yep, I’m from the Midwest too.
Marian AllenFebruary 4, 2016 at 1:33pm
Ooo, potato chips! We never used potato chips, but I would LOVE that! 😀
joeyFebruary 18, 2016 at 10:24am
I dated this boy/man/guy person for a long time, and his mother made THE BEST tuna noodle casserole I’ve ever eaten in my life! Man, I loved that stuff. Lent at their house was the best, lol!
I’ve tried many, many recipes, and liked them all, but the one I finally stuck with was the homemade in the skillet version with butter and cream. Then I put some of your ‘good cheese’ and bread crumbs on it and pop that in the oven to crisp up.
I now wonder if hers just tasted better because I was young and starving…
Sadly, my kids will not eat ANY of ANY KIND of tuna casserole, but they love a warm tuna pasta dish I make otherwise. Isn’t that nuts?! Anyway, I agree, being Midwestern means you must make tuna casserole and yours looks great! 😀
Marian AllenFebruary 18, 2016 at 12:59pm
Now I’m wondering what the difference is between your tuna noodle casserole and your tuna pasta dish. Do you use cream of mushroom soup in one and not the other? Is one dryer than the other? Your skillet version with butter and cream sounds DIVINE.
joeyFebruary 18, 2016 at 2:55pm
I slice mushrooms for it, but no cream of in the tuna noodle casserole.
The other tuna pasta thing is so simple, it’s rotini (I do tri-color) cooked and drained, add olive oil, mayo, basic spices, tuna, peas, diced tomatoes, bell peppers (any color). They love that stuff beyond understanding. It’s good, don’t get me wrong, but it’s not even in my top 100! lol It’s something I make on the weekend and then pack in lunches, because it’s good cold as well. And when I eat it cold, I add capers and black olives 😛
Marian AllenFebruary 18, 2016 at 10:45pm
Well, there you have it, Joey — they like the goopiness of the mayo. Your tuna noodle casserole needs some goopiness in it. ~grin~ That tuna pasta thing sounds A-FREAKIN-MAZING, especially with the capers. I can live without black olives, though. They’re edible, but I’m not really a fan. Maybe I’ve just never had a really GOOD one.