#FoodTuesday #writingprompt
The other day I said to myself, “Self,” I said, “you know what I haven’t et in about a hunnert years? Tuna Noodle Casserole.
If you’ve spent enough time in the American Midwest and have little enough money, you’re familiar with this delectation. Otherwise, you may not know it.
You mix chopped-up cooked spaghetti, cream of mushroom soup, a drained can of tuna, peas, shredded cheese (I used sharp cheddar), and crumpled crackers. The crackers are essential. I seasoned it with onion powder, salt, and pepper.
You could get all fancy-schmancy and make your own cream sauce and use sweated onions and use fresh tuna instead of canned, but this was invented to be cheap and filling and go a long way.
You put all this into a dish and bake it at 350F until it’s hot through. Then put more cheese on the top and broil it until it’s as melty and brown as you like it.
Sara hates tuna and salmon, which is probably why I got out of the habit of making this. So this is mine, all mine!
This was pure comfort to me. This is the kind of dish that can make po’ folks forget we’re po’. Feed the whole family with one can of tuna, and it’s luscious. YMMV
A WRITING PROMPT FROM ME TO YOU: comfort food
MA
