Family lore has it Liss was desperately trying to come up with a well-balanced, yet quick and easy meal one night and was limited to the ingredients she had on hand (life is not always easy for a single mom with two little ones only 20 months apart in age). This was the end result. :o)
Ingredients:
4 small cans tuna, drained
2 cans Cream of ________ soup (Liss uses celery, we use mushroom and cheddar)
1 medium yellow onion, diced
10 oz frozen peas
1 soup can of milk (I know, I know, sounds weird, but we use the can so we can get the dregs of the soup out)
1/2 cup mayo
1 bag egg noodles
Colby cheese to taste
Directions:
While you boil water for the noodles, sautee the onion until just soft--this allows them to cook fully when baking. When noodles are cooked and onions are just soft, mix everything together and pour into a greased casserole dish. Top with shredded cheese and bake at 375 for 45 minutes.
(Mom, Jess, this is right, right? I didn't forget anything?)
Simple, inelegant, delicious. :o)
--Rach
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3 comments:
Thank you!
I never use peas because Bob hates them. I usually use cream of celery soup, never thought to use any other variety.
This all began so long ago ... probably about 1980. It was after a long day of teaching school. We came home and I had not planned ahead for dinner, which was unlike me. I scrounged around in the cupboard looking for inspiration. I found the tuna and tried to think of something to do with it. I saw the soup and noodles, found the peas in the freezer and made up the rest. The simple truth is I don't much like the end result, but everyone else does.
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