More Cheese More Chocolate

For some reason I’ve really been craving tuna casserole lately. It’s a little odd considering the last time I ate it was probably 15 years ago when my grandma made it during lent. My mom claims that she made tuna casserole a lot when my brothers and I were little, but I have no recollection of eating it on any instances other than that one time.

After looking up a bunch of recipes, I made up one of my own. I got a little frustrated looking at all the recipes because so many of them would tell you the measurement for cooked noodles. How am I supposed to know how many dry noodles will yield 2 cups of cooked noodles? I was also frustrated by the fact that they all told you to use a casserole dish. I basically have two baking dishes – one 9″x13″ and one 9″ round – and I have no idea how either of those compare to a two-quart casserole dish. After a little googling I kind of figured out what I needed, so here is my tuna casserole recipe which can be made in a 9″ round pan and serves 4-6.

Measure about 2-1/2 cups uncooked egg noodles. Then cook them according to the package directions.

While the noodles are cooking, break up a few cans of tuna in a big bowl. I used two 5oz cans and one 3oz can. Depending on how tuna-y you want it, you could use anywhere from 10oz. to 15oz.

Add a generous cup of chopped broccoli. Peas would work well, too.

Add 1 can of cream of celery soup and about 2/3 cup milk.

Once the noodles are cooked and drained, add them to the tuna mixture.

Season with salt and pepper.

Transfer to a greased dish.

Top with breadcrumbs and cheese. I had some cheddar in the fridge, so I used that, but use whatever you have on hand – mozzarella, parmesan, Swiss, Gruyere, provolone…

Bake at 350 for 25-30 minutes, or until the cheese has thoroughly melted.

We really liked this. It’s such a simple dish, and it’s perfect for a cold Minnesota night. I definitely won’t wait 15 more years to eat it again.