bits and pieces

Thursday, October 28, 2010

easy and yummy tuna casserole

I love me some tuna casserole. This is easy to make and a nice kind of comfort food it's less of a 'you're all alone wearing a snuggie eating cool ranch doritos watching maury - paternity tests' and more of a 'baby it's cold outside and mama wants a casserole' type of comfort food.
1 can of tuna
2 cups (dry) of egg noodles
2 containers of mushroom soup (I use Campbell's)
1 onion - diced
2 stalks of celery - chopped
a handful of frozen peas
2 cups of shredded cheeeeeeEEEeeese
panko bread crumbs (optional - NOTE: some people top tuna casseroles with crumbled potato chips... I've done it, it's fine, I like panko more)

other things you will need:
a dish to bake your casserole in
a pot to cook your noodles in
a big mixin' bowl

  1. preheat your oven to 425.
  2. put a pot of water on to boil and throw your noodles in once it's boiling. Your noodles will take about 8 minutes to cook (give or take).
  3. while your egg noodles are cooking, chop your onion and celery, grate yourself some cheeeese.
  4. dump your soup (NOTE: do not make your soup, just dump the contents of the can in the bowl) and 1 1/3 cup of cheese in the big mixing bowl. Throw in your noodles, onions, peas, and celery. Add a dash of pepper or garlic powder if inspiration strikes you.
  5. pour your casserole mix into a baking dish, and top with the remaining cheese and panko bread crumbs if you want.
  6. bake for 20-25 minutes until it's all goldeny and delicious on top. Remove from oven, let sit for 5, and then enjoy.

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