Tuna Noodle Casserole

An easy supper prepared from what's on-hand in the pantry. Adapted from a recipe in the Better Homes and Gardens New Cook Book (1989 edition).

Ingredients:

2 cups egg (or plain) medium noodles

1 can cream of mushroom soup or homemade mushroom soup base using the Creamy

Mushroom Soup recipe

1/2 cup milk

1 large (9 1/4 oz ) can of tuna (white chunk tuna preferred), or two smaller cans of tuna,

drained and broken up with a fork

2 tbsp of Parmesan cheese

1/2 cup bread crumbs

• Cook noodles in boiling water until just tender, about 6-7 minutes, drain

• Heat oven to 350 oF.

• In a medium bowl, combine noodles, tuna, canned soup or soup base, and milk, gently mix together.

• Transfer tuna noodle mixture to a 1 1/2 to 2 quart casserole dish and sprinkle Parmesan cheese and bread crumbs over the top.

• Bake casserole uncovered in oven for 25-30 minutes (can turn oven off after 25 minutes, and let bake for another 5 minutes to save some energy).

I usually make Peas 'n Carrots as a side dish while the tuna casserole is baking.

Serves 4