This is yet another post spawned by a recipe request from a sprog. The daughter texted to ask:
“Where’s mah money?”
“Will tuna work with your casserole recipe?”
“Which casserole recipe?” – Me agog at the fact that I have any kind of casserole recipe.
“The mac ‘n’ cheese – standard one.”
I had forgotten that I provided her with such a creature a few months back, but I also gave her this, because why mess with mac ‘n’ cheese when this number uses just one pot and cooks up on the quick?
- 3 cups cooked noodles (I like scoobi-doos or penne – the egg noodles typically called for don’t hold the sauce the way I like sauce to be held
- 2 cans of tuna
- 2 cans cream of mushroom soup
- 1/2 soup can of milk
- 1 bunch green onions, chopped
- 2 cups veg (I use mixed frozen veg/frozen peas/broccoli/spinach/whatever – if you’re using fresh, be sure to blanch it first)
- 2.5 cups of med cheddar cheese
- Pepper to taste
- 1 cup regular (or whatever flavour! – you do you!) potato chips
- a couple or six shakes of Worcestershire or sriracha never hurt – but it’s wise to choose one or the other
- Cook yer noodles, preferably in an oven-safe pot.
- Strain yer noodles.
- Combine all but the chips and 3/4-1 cup of cheese (gotta have some for the top) in the pot.
- Top with cheese.
- Top with chips.
- Cook about 20 mins at 425 until bubbly.