There is nothing better than a warm bowl of comfort food on a cold day. While not entirely healthy, this tuna noodle casserole sure hits the spot! I have memories of my grandma making this for a crowd on chilly Minnesota days. After hours of ice skating on the lake or playing in the snow with my cousins, we would run into Grandma's house (cheeks frozen and noses running) and just devour this! I emailed my aunt recently to get the recipe and I will say that her recipe brought back so many great memories!
Tuna Noodle Casserole
(Grandma Jan's recipe)
Yield: 6 Servings
2 C. Dry Elbow Pasta, cooked, drained and rinsed in cold water
1 Tbsp. Butter
1 C. Celery, chopped
1 Small Onion, diced
1 (10 oz) Can Reduced Fat Cream of Mushroom Soup
1/2 to 1 C. Milk (depending on how liquidy you want it)
3 (5 oz) Cans Tuna in Water, drained
1 (8 oz) Can Sliced Mushrooms
Salt and Pepper, to taste
Cheddar Cheese, shredded (for garnish)
Original Potato Chips, crumbled (for garnish)
Preheat oven to 350F degrees. Meanwhile, in a medium pan, sauté the celery and onion in butter until fragrant and translucent; remove from heat. In a large bowl, mix together the cooked pasta, celery and onion mixture, cream of mushroom soup, milk, tuna, mushrooms, salt and pepper. Lightly coat a round or rectangular casserole dish with non-stick spray. Pour the pasta mixture into the dish. Top with an even layer of shredded cheese; be generous! Finally, sprinkle the top with crumbled potato chips. Cover the casserole and bake for 30 minutes. Uncover; bake for an additional 15 minutes until top is golden brown. Serve immediately.