Last night was Ladies’ Night at my mommy dinner gal pal Janice’s house! Woo hoo! She’s a fellow foodie and cook like me, so there were some good eats at her place. I had to seriously up my insulin bolus. I didn’t cook a thing, but brought a bottle of Gewurztraminer to share.
However, I didn’t want to leave the guys to fend for themselves again. I’m not sure what they ate the day I fell asleep, and Friday we ordered in Chinese. So for them, I decided to make their favorite casserole– Tuna Noodle Casserole, or TNC as they have dubbed it. It is one of two condensed soup dishes I make for them, but I was actually the person who had it added to our dinner menu.
Way back when Kurt did all the cooking and I did all the traveling, I told him one day that I really wanted him to make TNC. He checked out his mom’s cookbook and found a recipe. It’s made with cream of celery instead of cream of mushroom, and a few other ingredients.
It’s super easy and fast to assemble, then bakes for 30 minutes just to heat everything together and finish the noodles. I assembled the dish before I left and had Kurt take it out. As I was getting ready to leave, I reminded him to take a picture of the casserole when it was out of the oven and another when he served it– “You’re blogging on TNC? Really?”
“Really. I see all kinds of recipes online that use canned cream soups– it’s not that healthy, but it’s quick and tasty.”
Tuna Noodle Casserole aka TNC
- 1 to 1 1/2 c grated cheddar
- 1/2 chopped sweet pepper (I used yellow because that’s what I had and I NEVER use green)
- 2 small stalks chopped celery
- 1 small onion chopped
- 1 can of tuna in oil (I use Italian tun), drained and flaked
- 1 can condensed cream of celery soup
- 1/2 c milk
- 1/3 c mayonnaise
- 3 cups egg noodles
Preheat the oven to 350 degrees. Coat a medium casserole with spray oil. Boil the noodles in salted water until they’re almost done; they’ll cook a little more in the oven, so you don’t want them totally cooked through.
In a medium saucepan, whisk together the condensed soup and milk.
Heat on medium heat until the soup begins to simmer. Reduce heat and add the cheese, a handful at a time. Whisk to melt cheese completely before adding the next handful.
Add the onion, celery and pepper. Mix thoroughly.
Add the flaked tuna, stir gently to combine.
Add the mayonnaise and stir again.
Add the almost cooked drained noodles and fold them gently to combine with the sauce.
Pour into the oiled casserole and bake for 30 minutes or until top is browned and bubbly.
Remove from the oven and let rest 5 minutes.