Tuna noodle casserole has been a popular dinner at our house for years. My sister gave me this recipe 30 years ago when my husband and I were first married, and by the time we had three growing boys, we had to double the quantity to feed everyone, but it has been a quick and easy comfort food dinner for years.
This year I know some young people who are cooking on their own, and instead of buying them a gift card to a restaurant and feeding them for one night, I am giving them the casserole recipe and the ingredients, and the tools so they can feed themselves for life. I wrapped up a collander, a cheese grater, a casserole dish, and the ingredients (except for the cheese as it’s perishable) in a basket for a practical gift. See the recipe below.
Tuna Noodle Casserole
3 Stoned Wheat Thin crackers, broken up
1 can of flaked light tuna
1 can of cream of mushroom soup
1 cup of shredded cheddar cheese
1 ½ c. macaroni noodles
Boil 3 cups of water in a large pot.
Add 1 ½ cups of macaroni, to boiling water and heat on medium heat for 7 mins, stirring occasionally.
Drain noodles, and rinse with water.
Heat the cream of mushroom soup and the tuna on medium in a smaller pot, and stir.
Add the tuna mixture to noodles and stir together, then Spoon it all into a baking dish.
Break up 3 stoned wheat thin crackers in your hands, and sprinkle on top.
Grate one cup of cheddar cheese, and sprinkle on top.
Bake in oven at 375 degrees until golden (about 20 mins). Serves 3 – 4 people.
(You can add frozen peas or mushrooms to the mix if you like). Enjoy!