Thought I’d start sharing my recipes, and gosh, why not start off with my lamest one? Hey, it’s a tuna casserole… it’s what you make when you don’t have a lotta time on hand or any meat defrosted.
I made this for dinner last night. It was that, or macaroni and cheese, and I needed some protein. No, there are no pictures. I’ll admit, this recipe is not so photo-worthy!
Hendersons’ Tuna Casserole
2 cans of tuna in oil
1 can cream of mushroom soup (do not add water or milk)
3/4 cup sour cream
1/2 pound egg noodles
2 tbsp breadcrumbs
* Optional: 1 cup frozen vegetable like peas or corn
Preheat your oven to 350°F.
In a large pot, boil water and cook noodles until they’re al dente. Be sure that they don’t get too soft–few things are a bigger food turn off to me that mushy noodles, especially in a casserole.
* If you’re adding a cup of frozen vegetable in with the casserole, you can add it to the noodles during the last five minutes that they’re boiling.
Once done, drain the water out of the pan and add your two cans of tuna, oil and all. Mix it up until the tuna is well integrated, then add the soup and sour cream. Season with salt and pepper to your taste.
Take a casserole pan (lightly greased if it’s metal) and spread your casserole out, then top with the breadcrumbs as evenly as you can.
Pop it into the oven for about 25 minutes, then you’re ready to eat.