As proven time and again with classics like Meatloaf, the old standards are still worth returning to.
I don’t know about you, but one of the staples of my child-hood dinners, at least in the capacity of what my dad could make us when we had weekends with him, was a Tuna and Noodles Casserole. Or as we playfully called it, “Nuna and Toodles”.
It was of course a pretty different dish than what I made with supplies on hand, but I was still able to evoke the memory of dinner with daddy and that taste of home.
- 8 ounces egg noodles, boiled per packaging direction
- 2 cans tuna
- 1 medium onion, diced, lightly sauteed
- 2 cups broccoli, chopped, cook (recommend frozen)
- 8 ounce can cream of mushroom soup
- ½ cup milk
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoons cayenne powder
- 3 tablespoons melted butter
- ¾ cup breadcrumbs
- ½ cup cheddar cheese, shredded (optional)
- Preheat oven to 400 degrees.
- In a small bowl combine melted butter and breadcrumbs with a fork.
- In the pot you cooked the noodles in, a large bowl, or even in your baking dish, combine all the remaining ingredients until fully mixed.
- Spread evenly into a large glass baking dish and place in oven for 20 minutes.
- Remove and spread the breadcrumb crumble evenly on top and return to the oven for another 5-10 minutes until golden on top.
- Serve warm and enjoy!
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…