May 13, 2010
I hate seafood. Shrimp, fish, lobster, crab… not a fan at all.
Except for tuna.
I know that sounds insane, because of all of the fishes out there, tuna is one of the stronger-tasting fish. But tuna fish from a can is just something I grew up eating, so I guess I developed a taste for it. My mom makes a mean tuna salad, and one of my favorite dinners as a kid was her tuna noodle casserole. Creamy, cheesy, noodle-y goodness! The ultimate comfort food. And it is GREAT leftover.
(Side note: Ignore the fact that these pictures are OVER A YEAR OLD! and taken in the kitchen of our old house, with my old camera. I’m kinda behind on posting recipes, but I’m hoping to catch up and get some new ones up here pretty regularly!)
What you need for this dish: egg noodles, tuna (I prefer tuna packed in water), cream of mushroom soup, milk, Velveeta, Miracle Whip (JUST TRUST ME.), and cracker or bread crumbs.
Start out by heating the soup and milk in a medium saucepan. (Also, you can go ahead and get some water boiling in a large pot for the noodles.)
Make sure you stir it frequently and don’t let the milk burn on the bottom of the pan. Not that I’ve ever done that a million times or anything. Ahem.
Once the soup/milk mixture is heated through and smooth, cut up the Velveeta into chunks.
I’m kind of afraid to ask but… what IS Velveeta, exactly? Does anyone really know? I mean, other than delicious, that is.
Melt the chunks of Velveeta into the soup/milk mixture, stirring constantly.
(If you really really want to, you can drain the mushroom chunks from the soup/milk mixture before adding the cheese in. My mom used to do this when we were kids because EW MUSHROOMS! I still feel that way about mushrooms, but I’ve grown up a little bit and I’m okay with them in this dish. Or just lazy. Basically, this recipe includes two of my least favorite foods: mushrooms and seafood, and it is one of my favorite things in the world. I AM A VERY COMPLICATED WOMAN. You should feel bad for my husband.)
Add a little bit of black pepper too, if you’d like.
While the Velveeta is melting away, dump the noodles into the boiling pot you started back in the first step.
Let the noodles boil, and when the cheese is all melted, add a couple of large spoonfuls of Miracle Whip to the soup/milk/cheese sauce. (I know that’s a vague measurement, but my mom is notorious for not measuring and also for long, drawn-out explanations in her recipes for how to do things. I should take pictures of some of the recipe cards she’s given me. They make my sister and me laugh so hard. LOVE YOU, MOM!!)
Also: I know that Miracle Whip is a Very Controversial Condiment. You either love it or hate it. I personally love it in certain applications (mainly salads and recipes, as opposed to on a sandwich) But seriously- even if you hate it, do not skip it here. It adds something magically tangy to the cheese sauce. JUST DO IT, MAN.
You might need to use a whisk to break up the Miracle Whip chunks and get the sauce nice and smooth.
Next, open the cans of tuna and drain the water.
The noodles should be done by now- drain them and place in a small (round or square is fine) casserole dish.
Add the tuna. This is three cans of tuna- you can add less if you prefer.
Add the delicious cheesy mixture to the noodles.
Now, mix it all up!
Top with bread or cracker crumbs. Whatever you have on hand is fine- my mom usually uses crushed saltines, but for this time, I used panko crumbs I had in the cupboard.
Throw some chunks of butter or margarine on top. JUST TRUST ME, YO.
Bake for 20 minutes or so at 375 degrees F, until it gets all nice and bubbly.
Serve with salad, if you’d like!