Quick and easy tuna noodle casserole

[Clipper]

Kathy and I both love tuna noodle casserole. Kathy made it last night for supper, using a recipe from a casserole cook book we recently purchased at our local Amish store. It was delicious.

1 pound egg noodles, cooked and drained
2 5 ounce cans of chunk light tuna packed in water (undrained)
1 23 ounce can of condensed cream of mushroom soup (undiluted)
1 6.5 ounce can of sliced mushrooms, undrained

Mix all of the above listed ingredients, slowly folding until creamy, adding just a drizzle of milk until the desired consistency is reached. Place in a deep casserole dish, sprinkle the top with bread or cracker crumbs and bake at 350 until bubbly and lightly browned.

A simple comfort food dish, but with the extra can of mushrooms and 2 cans of tuna it is rich, very creamy, and filling. She served it with a tossed green salad on the side, and a slice of home made peach pie for dessert.

[Atticus Pizzaballa]

I wish I could eat tuna but cannot. The purine level is to high and that triggers my gout. Last time I had it my large toe on both feet were inflamed and for some reason my thumb on left hand. Wow!!!!

[kit]

When I was in grammar and high school the cafeteria used to occasionally serve Tuna Noodle Casserole and I liked it very much. It didn't have mushrooms... it had peas and carrots instead. I suppose as along as there's a Bechamel sauce, tuna and noodles it would be good no matter what else you added to it that suited your taste. When I make it I like to put in a little grated cheddar cheese as well. I make it a little 'soupier' than a casserole and ladle it on a split, toasted English Muffin.

[Clipper]

Sounds yummy Kit. Yes, I remember it with peas and carrots in the school cafeteria. Kathy HAS made it from scratch with home made Bechamel and peas and carrots but in recent times we have become quite fond of it done the quick way. We have made it with cream of celery soup instead of the mushroom but we both love mushrooms so we add an extra can. Between her neuropathy in her feet and legs, and her back issues she is forced to cook more simple and less time consuming dishes, using shortcuts to limit prep time and standing over the stove.

When I was a kid my mom used to make tuna, peas and carrots in a Bechamel and we would eat it for supper over toast. I love it that way too and haven't had it in years. Mom was a fan of quick suppers and recipes that were served over toast. We occasionally had Welsh Rarebit over toast with a side salad, or chipped beef gravy over toast made with the chipped beef that comes in little glass jars. We were brought up in a middle class family where thrift was often a necessary part of life.