dirty tuna casserole

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?

soooo cream of mushroom soupy-dirty.

You need:

  • 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

You do:

  1. Cook yer noodles, preferably in an oven-safe pot.
  2. Strain yer noodles.
  3. Combine all but the chips and 3/4-1 cup of cheese (gotta have some for the top) in the pot.
  4. Top with cheese.
  5. Top with chips.
  6. Cook about 20 mins at 425 until bubbly.

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