This is just tuna casserole, but my kids adore it, and still demand it as a comfort food. This casserole, served with a green salad helped us get through some pretty tight times.
dried pasta, elbow noodles, bowtie, shell - your choice
1 1/2 c
cream of mushroom soup, undiluted, family size
2 1/2 Tbsp
butter or margarine
saltine cracker crumbs
1Pre-heat oven to 400 degrees. Take a three quart saucepan and fill it 2/3rds with water, add about 1/4 to 1/3 teaspoons of salt and 1/2 tablespoons of butter or margarine.
2Measure out pasta and cheese, line the bottom of a casserole dish with some of the cracker crumbs and sprinkle a bit of cheese on top. Open up the tuna and drain off liquid.
3When the water has reached a full rolling boil, add pasta while stirring. Allow to cook about 15 minutes or until tender. Drain and return to saucepan.
4Add butter and most of the cheese to pasta while stirring. Slowly add condensed soup to pan. Add milk while stirring and when all is incorporated, add tuna.
5Pour into casserole dish, top with remaining cracker crumbs and cheese. Place in 400 degree oven for about 15 minutes or until bubbly and golden. Serve.