Tuesday, July 25, 2006
Casserole Craze part 4
Many thanks to the newly engaged Miss ALO in Indy for this fab, economically sound recipe for tuna noodle casserole. I've made modifications over the years, but the core recipe is still there.
For said TNC, prepare one package of wide egg noodles according to the package directions. Meanwhile, in a saucepan, heat over medium one can of cream of mushroom soup, one can of cream of celery soup, a hefty splash of milk, and some salt and pepper. Once the mixture is hot, add in 1 to 2 cups of shredded cheese and stir until melted. Mmm. Also while the noodles/soup are cooking, finely chop one medium onion and several stalks of celery.* Mix the onion and celery with about 3/4 c Miracle Whip and one large can of tuna. Drain the noodles and add them to the mix, then top with the soup mixture. The original recipe said to put the noodle/tuna/vegetable mixture in a casserole dish, then top with the soup mixture, but I just mix the whole lot up. Put the mixture into a 9x13 casserole dish. Top with something crunchy - I used either smashed Ritz crackers or smashed cornflakes tossed with a bit of butter, but ALO has used Cheezits, I think. Bake at 375 degrees for about a half hour or so (or at any other reasonable temperature, the joy of casseroles) until the top is crunchy and the filling is bubbly.
* I generally saute these in a pan with a bit of olive oil before adding them to the casserole to take away the bite of the onion, but this is optional.