Average Jane Dines Alone

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Yeah, I made tuna noodle casserole for dinner. What of it?

My husband had band practice tonight so I went to the grocery store after work to buy the rest of my Thanksgiving dinner ingredients and get something dinner-worthy for tonight and tomorrow night. I figured that as long as I was already buying mushroom soup and French fried onions, I might as well make tuna casserole.

And it was delicious, which it always is if you don't make it too often.

So just for the heck of it, here's the recipe I use. I'm pretty sure everyone who makes tuna casserole uses this exact same recipe, but who knows? There could be variations I've never even considered.*

Average Jane's Tuna Casserole

1/2 pound shell noodles
1 can tuna packed in water (drained)
1 can Campbell's cream of mushroom soup
3/4 cup frozen peas
A little milk, if needed
Ground black pepper to taste
French fried onions for garnish

Cook noodles according to package directions and drain. Mix with tuna, mushroom soup, peas and enough milk to make it smooth. Sprinkle French fried onions on top and bake at 350°F for about 25 minutes or until heated through and bubbling.

*As it turns out, no one on Flickr makes a variation with shell noodles. I couldn't find a single photo that looked like mine and I already ate enough of what I made that I can't take a good picture now. And that's why there's no photo in this post.

Comments

5 responses to “Average Jane Dines Alone”

November 21, 2011

East Coast Girl

I always put pasta in my tuna casserole, though not necessarily shells. Sometimes elbow, sometimes ribbon noodles (like tetrazzini), or whatever I may have leftover from another meal. Also, I usually use crushed potato chips, but I like your idea of the FF onions — I may try that next time.

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November 22, 2011

marnie whelan

Personally, I don’t get having to use canned soup – when I decided recently not to use any processed foods, I learned how to make a quick easy and delicious “substitute” for the ubiquitous Campbells cream of mushroom soup: Saute some chopped onion and a handful of mushrooms with garlic in butter. Sprinkle about two tbs flour over the softened vegetables (makes a roux) After a minute or so, stir in two or so cups of milk. Season with salt and pepper and stir it until it’s smooth and thickens just a little. This takes 10 minutes tops; it’s faster than cooking pasta.

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November 22, 2011

kcyogachick

This ALWAYS HAPPENS! I made it last night too! Have not had it in months, but I’m pretty sure the last time I made it, you also made it that same night. FREAKY! Also, I prefer crumbled potato chips on mine rather than onions. ALSO! Trader Joes makes an onion topping with fewer suspect ingredients than French’s.

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November 22, 2011

cagey

Creepy! I was actually going to ask you for a tuna casserole recipe because I knew that you of all people would have a good one. 🙂 I want to make this for Arun since he likes fish. I’ve had a hankering for White People Food and am going to probably force more of it on the family.

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November 22, 2011

Joolie

Yum and dang, I’ll have to make one soon.
Celery and finely chopped green onions instead of peas for me, and a layer of cheese with potato chips on top for the finish.
Probably it still tastes a lot like yours–though subtle, I suspect cream of mushroom soup is the dominant flavor of pretty much every casserole ever baked!

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