Tuna Noodle Casserole

Epic fail #2, unfortunately.

Growing up, tuna casserole was what we ate when Mom was too tired to cook anything else. Or maybe we were low on groceries.  In my current household, tuna casserole is what we eat when we can’t afford to buy fresh food.  When we kids were old enough to know not to repeat the word in school, this dish was affectionately referred to as Tuna Shit.  It’s cheap, it’s easy, it’s comforting.

It does not involve making a bechamel sauce or chopping or sauteing anything.  It involves opening a lot of cans and a bag of frozen veggies from the freezer and dumping it in a big bowl. The only ingredient that can even remotely be considered fresh is the cheddar cheese (which, by the way, the WF Cookbook version does not contain).

And one would expect, given the large amount of effort that goes into this version, that the taste would be proportionately improved as well.  But this is not the case.  This recipe resulted in a bland tasteless glop.  The leftovers went straight into the garbage.  And so, to spare anyone from accidentally cooking and eating the meal I just did, I present instead my tried and true and trashy recipe for Tuna Shit:

  • 3 cans tuna
  • 2 cans cream of mushroom soup (fat-free-low-sodium if you can find it)
  • 1 giant bag frozen vegetables
  • 1 box medium shells (whole wheat makes this kind of healthy!)
  • sharp cheddar cheese, grated
  • swiss or parmesan cheese if you have some around you need to use up
  • milk (opt)

Cook the shells until just under al dente.  (If you cook them all the way they’ll get mushy when they bake.)  Combine everything in a big bowl.  If necessary, add milk.  Grate some more cheese on top.  Bake at 350 until browned and bubbly.

And yeah, Dylan likes this.

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