Classic Tuna Noodle Casserole for Throwback Thursday

I was craving tuna noodle casserole today. 

Maybe because it was raining. Maybe because

 I thought I might be coming down with
something. Whatever the reason,
it was just what I needed. 

It's comfort food.

Tuna used to come in 7oz cans, now like most 

everything else they have changed the size 

to a smaller amount (why do they do this?? 

I'd rather pay a little more for sizes that

 make sense!) Now the tuna can is 5oz.
But I digress...

It still works with this recipe.
Assemble all the ingredients.

If you have a small kitchen scale, weigh out

 your dry noodles to get 6oz. It's about 3C dry.

It's not a lot of noodles, but don't be

 tempted to use more or you'll end up 

with a dry casserole. 

 Mix everything together in a large bowl.

 Put into a buttered 2qt casserole. 

I used one of my vintage blue Corningware 

casseroles to go with this throwback dish.

Top it with buttered breadcrumbs and

bake for about 20 minutes @400º.

Eat while watching reruns of 

"The Brady Bunch".

Tuna Noodle Casserole

1 can tuna (solid white in water)

1 can cream of celery soup

1/2 C milk

1/2 C mayonnaise

1/2 t salt

1/4 t pepper

1/4 t garlic powder

1/2 C chopped celery

1/3 C chopped onions

1/4 C chopped green pepper

6oz flat noodles (3C dry)

3/4-1C shredded cheddar cheese (4oz)

Topping: 2 T butter, melted

          1/2 C breadcrumbs

Begin by bringing salted water to a boil for the

 noodles. Cook the noodles for 8 minutes. 

Meanwhile in a large bowl whisk together the 

soup, milk, mayo, and seasonings. Whisk in

 the vegetables. Stir in the tuna, breaking

 up any large chunks. Add the drained noodles, 

stir to combine. Add the cheese, stir again. 

Add to a greased 2qt shallow casserole. 

Top with buttered breadcrumbs. 

Bake at 400º for 20 minutes. 

Serves 4-6

Enjoy!

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