Today, we woke up at 4:30 and went with the grades 4-7 from school to the Olympics! We watched Women’s Round Robin Curling. It was a great day! The Canadian women’s team won over the team from Japan. It was a close game, and it came down to the last end (an “end” is a round in curling, in case you didn’t know. I didn’t, until today). The kids had a great time, and so did we!
Tuna casserole is one of THE comfort foods of all comfort foods, in my opinion. It’s creamy, cheesy and oh so delicious! I have loved tuna casserole for as long as I can remember. It’s one of the first meals I made as a kid! On a day when you wake up at 4:30, comfort food is what you want for dinner.
This recipe is so easy and so delicious. It’s not very healthy, but some days, comfort is the most important thing!
Some tips to make this recipe even more successful for you are:
– Cook the macaroni less than you normally would. It will cook more in the oven!
– I think you can probably cut down the butter. I used approximately 2-3 Tbsp. of butter and it was great.
– Low fat milk is fine to use.
– Be careful not to add too much salt, as the mushroom soup, the cheese and possibly the butter are all salty.
Recipe from The Tolmie Family Cookbook
2 cups uncooked macaroni
1 can cream of mushroom soup
1 can tuna, drained
1/4 cup butter
1/4 cup milk
salt and pepper to taste
2 cups of cheddar cheese, grated, divided
Preheat the oven to 375ºF. Get a large pot of salted water on the stove and boil. When it is boiling, add the macaroni. Cook the macaroni until it still has a firm bite. Drain the macaroni.
In a 1-1/2 qt casserole dish (or an 8×8″ pan), combine the macaroni, mushroom soup, tuna, milk and butter. Stir in half of the cheddar cheese, and season to taste with salt and pepper. Sprinkle the remaining cheddar cheese on top.
Bake for 20-30 minutes, or until the cheese on top is melted, and the casserole is bubbly. Enjoy!
The leftovers are great heated up the next day for lunch.
The Hungry Teacher