Tuna Casserole
This recipe comes from my childhood, and I'm sure many of you have had it as a child. My mother always baked it with a topping of crushed potato chips, but I have since discovered the French fried onion rings which I think are much better. Yes, this dish is a little better if it's baked in the oven, but it's darn good right out of the pan.
Ingredients
8 ounces noodles 1 can tuna, drained 1/2 can milk 1 can condensed cream of mushroom soup 1 can French's Fried Onion Rings
Directions
Cook the noodles until done. Drain and set aside in a small bowl. Using the same saucepan, mix the soup and the milk and stir until well combined. Add the drained tuna and heat through. Mix the noodles back into the tuna mixture and heat until everything is piping hot. Top with French Fried Onion Rings.
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.