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Sunday, November 27, 2011

Comfort Classic

Last year I made a gourmet version of tuna noodle casserole.  While it was absolutely delicious and Ted and I loved it, Kate was unenthusiastic.  As far as she was concerned, tuna noodle casserole was to be made with Campbell's Cream of Mushroom Soup and not with a fancy bechamel sauce.

Now I have to tell you that I am not a fan of condensed soups.  They're gloppy and for the most part not particularly flavorful.  In fact, that's pretty much how I feel about all canned soup.  But there is a place for Cream of Mushroom soup and that place is in tuna noodle casserole.
Before baking.

Ted was out of town this week so it was just us girls.  I could have been really virtuous and made up a nice little piece of fish for dinner but what fun would that be?  I figure that if we had to be home while Ted was living it up in Berlin with Charlie, we should at least get to have casserole.  And what better casserole than tuna noodle.

Recipe:  Tuna Noodle Casserole


6 oz. egg noodles (wide or extra wide), cooked
1  can of water packed albacore tuna, drained and flaked with a fork
1 can cream of mushroom soup
1 teaspoon Worcestershire Sauce
1/2 cup (or more) grated sharp cheddar cheese
1/2 cup seasoned bread crumbs tossed with 1 tablespoon melted butter 
Freshly grated Parmesan cheese (optional)


Preheat oven to 350.

In a large bowl, combine noodles, tuna, soup, Worcestershire Sauce, and cheddar cheese.  
Transfer mixture into a small greased casserole dish
.  Sprinkle the bread crumbs on top of mixture in casserole dish.   Lightly sprinkle Parmesan cheese over the bread crumbs.

Bake uncovered for 30 minutes until browned and bubbly and serve hot.

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