I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.


Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.


I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Tuna Casserole--A Family Favorite

Every family has their favorite recipes.  Every family has their favorite made up recipes.  As I posted on my blog yesterday, one of our family favorites is Lissie's tuna casserole. 

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)

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

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)




Mom24 said...

Thank you!

Jess said...

I never use peas because Bob hates them. I usually use cream of celery soup, never thought to use any other variety.

Lissie said...

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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