Living across Canada from my family is hard at times. Most days, I keep on truckin’, but there are days when I miss my parents, my hometown friends, the British Columbia mountains and ocean….okay, you get the point. So, whenever I have one of those days, I turn to this dish. It instantly makes me feel like I am home, in my Mom’s kitchen. It isn’t fancy or pretentious, it uses a can of that red soup (that sometimes gets a frown in the blog world), but I wouldn’t change it for anything. It’s simple, quick and oh so yummy!
It has also become one of CH’s favourites. He is the man who once said “disgusting, canned tuna”. He still will give me those “gross” eyes when I open a can of tuna and complain about the smell, but this man has come a long way since we started dating. When we met, he was all about burgers, pizza and sandwiches. He wouldn’t touch fish, squash, beans etc. Now, he asks for some of these things regularly, which makes for one happy wife (or cook!).
I’m sure a lot of you have a recipe for this dish, but for those of you don’t, I truly hope you give it a try. It’s a perfect weeknight meal and it freezes surprisingly well!
I hope you enjoy a taste of comfort from my home.
Enjoy!
Tuna Noodle Casserole
Yield: 1 large casserole (about 6 main course servings)
Prep Time: 10 minutes
Cooking Time: 45 minutes
Ingredients:
- 1 can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) *284ml can*
- 1 can of milk (284ml/10 fluid oz)*
- 3 stalks of celery, diced
- 1 yellow onion, diced
- 2 cans tuna, drained and separated
- 2.5 cups (dry) medium macaroni noodles
- 2 cups of cheddar cheese, grated and divided into 1 cup each
* use the empty Campbell’s soup can to measure your milk!
Directions:
Heat oven to 375 degrees.
Bring a large pot of salted water to a boil, add macaroni and cook until al dente. Drain cooked noodles and place back in the pot.
Add the cream of mushroom soup, milk, celery, onion, tuna and 1 cup of cheddar cheese to the noodles. Stir well to combine all ingredients.
Place the noodle mixture into a 9 x 12 baking dish. Top with remaining 1 cup of cheddar cheese. Cover with foil.
Bake at 350 degrees for 30 minutes. After 30 minutes, remove foil and cook for an additional 10 minutes – allowing cheese to brown. Additionally, if you wish for your cheese to be a little crispier, turn on the broiler for a few minutes and broil until your liking!
Enjoy!
Recipe From JBean Mom’s Kitchen
JBean Cuisine 
I was waiting for a certain recipe to make my inaugural comment… but I couldn’t wait after I saw this post.
In terms of comfort, this is up there with the Snuggie. Whenever I (or any other guy) eat this, it is basically a race to consume as much of it as possible before the “itis” sets in. It’s simply too delicious to do anything else.
If you want it spicy, adding sriracha once the casserole is ready to eat is a winner.
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