recipe: tuna noodle casserole

dear world,

eating while having one’s house on the market is actually a lot like i remember eating while in college. it’s something you totally have big plans for and end up eating whatever you can throw together at 9pm because you just got home and you’re starving and you can’t really be bothered to make an actual recipe anyway.

enter tuna noodle casserole. when i was in college, i worked full time at a retail shop. the shop wasn’t always super busy so i had lots of time to visit with my co-workers. my co-worker pat made me write down her tuna noodle casserole recipe. i felt so accomplished that i could make it from memory. now, i can’t actually eat it because of the dairy, but my family can.

tonight, i have the casserole in the oven ready to go for my family’s dinners this week. i hope you enjoy it as much as i used to.

ingredients: 2 cans of tuna packed in water (drained), 1 can of cream of mushroom soup, milk, frozen peas, sharp cheddar (grated), egg noodles, bread crumbs or potato chips (crushed)


1. Preheat oven to 350 degrees. Put a pot of water on to boil. While water is coming to a boil, in a large bowl mix in tuna, cream of mushroom soup, half a can of milk, as many peas as you want and a handful of grated cheese.

2. Pour egg noodles into an 8×8 pan until it reaches 2/3’s to the top. Boil noodles for 5 minutes. Drain.

3. Pour noodles into tuna mixture and stir thoroughly. Adjust milk if necessary and add cheese to taste.

4. Pour mixture into the pan and spread evenly. Cover with remaining cheese and top with potato chips or bread crumbs.

5. Bake for 25-30 minutes until bubbling. (if using bread crumbs, cover for 20 minutes and uncover for remaining time until bubbly and brown on top.)

6. Let sit for at least 5 minutes before eating.

you can always add a little cayenne pepper to spice it up, but with 2 little ones i tend to leave that out these days. MHM adds hot sauce for a little heat which is also nice.

wishing i could eat dairy,



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