Here it is! This is the traditional tuna noodle casserole that we all ate as children and then fed to our children. I still love it ! - I may not be a gourmet, but all of the ingredients in this recipe combine to produce my idea of true comfort food. I found this recipe in my mother's recipe box - It was cut out of a magazine and was an advertisement for egg noodles. It was probably in the late 50's or early 60's. Momma made this a lot for me on Saturdays at lunch. Daddy would not touch such as this - He said that you might as well eat cat food. I loved it then and love it now!
Almost every ingredient can be found in your pantry or refrigerator today. Bring back some memories and make it for your family - Tell the kids that this is what your grandma used to eat as a child - Who knows? They may like it or beg for processed chicken nuggets.
Tuna Noodle Casserole
1 16 oz package egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
2 cans tuna - 6 ounces each - drained
1 1/4 cup milk
salt and pepper to taste
4 slices American cheese - the good old yellow kind
1 1/2 cup potato chips
Boil noodles in salted water until al dente - about 10 minutes
Preheat oven to 350 degrees
Spray a 1 1/2 quart casserole with cooking spray
Mix tuna, cream of mushroom soup, cream of celery soup, milk and salt and pepper to to taste
Mix tuna mixture with noodles
Spread 1/2 the noodle mixture in dish
Arrange 2 of the cheese slices over noodle mixture
Spread remaining noodle mixture over cheese
Lay two remaining cheese slices on top
Top with crushed potato chips
Bake uncovered at 350 degrees 20 to 30 minutes - until casserole is hot and and potato chips start to brown
Of course you can use any kind of grated or sliced cheese - but let's stay true to the 50's.
No cheating, only original greasy Lays for the topping!
I would love to read your comments about your childhood tuna casserole memories.