Teen boys can eat. Growing up with 2 sisters and no brothers, I had only heard rumors about how much a teen boy could eat. But I now know first hand that there will be 2nd and 3rd helpings. And a gallon of milk to be bought every 3rd day.
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| My once sweet boy |
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| Is now a lot taller than me (notice I am in heels) |
I try to make dinners that will leave some leftovers for my husbands lunch the next day. That is not happening as much anymore. The Tuna Noodle Casserole I made did not make it to the next day. I think the boy even got a 4th helping on this one.
These are the ingredients. See my container of homemade cream of mushroom soup? The canned stuff will work in this recipe too, but I just made a big batch and this is the perfect recipe for it.
You start out boiling the egg noodles. I used half a package. That is about what will fit in the 2 quart pan.
Cook the noodles until al dente. Since they will be going into the oven you don't want them cooked all the way thorough.
Then dump the tuna, cream of mushroom soup, peas and carrots, salt and pepper into the pot with the noodles.
No need to defrost the peas and carrots. Just toss in the frozen ones and mix it all up. Pour the mixture into a greased (with spray oil) 2 quart casserole dish (a 8 x 8 pan will work too).
Pop it into a 350F oven for 25 minutes. Take the pan out of the oven and sprinkle a few handfuls of crushed potato chips over it (I dig down to the bottom of the bag to get the ones already crushed) and put it back in for 5 to 10 more minutes (or the potato chips are brown).
Ta-dah! Dinner is ready!
One of the reasons I make this classic recipe is because it is super easy to make. I usually have all the ingredients in my cupboards. It can be made in 45 minutes (you can boil the noodles ahead of time and cut it down to 30 minutes). It is very budget friendly. It is a full meal in one pan. And it is very delicious.
Next time you have a hungry family and little time, whip up this delicious casserole. You won't have any leftovers either.
Tuna Noodle Casserole
4 to 8 oz of egg noodles (about 1/2 a package)
15 oz cream of mushroom soup (canned or homemade)
5 oz can of tuna, drained
6 oz frozen peas and carrots* (half of the package shown above)
Salt & Pepper to taste
Potato chips
Preheat the oven to 350F.
Cook the egg noodles according to directions on the package, but turn them off and drain them a minute or two earlier than the directions say (you will want to taste test them. Should taste done, but still have a little bite to it).
After the noodles are drained, return them to the pot. Dump in the soup, tuna, peas and carrots, salt and pepper. Mix it all up.
Prepare a 2 quart casserole dish with a spray or 2 of oil. Then dump the mixture into it. Put it into the oven for 25 minutes.
After 25 minutes, take the pan out of the oven. Crush 2 or 3 handfuls of potato chips over the top and put the pan back into the oven for 5 to 10 minutes.
Once the chips start to brown, take it out of the oven and serve.
*Does not have to be peas and carrots. Use your favorite frozen veggie.
