Tuna Noodle Casserole ~ A Retro Updated

No apologies, this has been a comfort food in our families for years. I don't make many casseroles anymore ~ but once in a while I crave one like this.

My Foodie Friday choice for our sweet host

Designs by Gollum

Fair warning... If you're not a child of the 50's or 60's you may not appreciate this simple casserole. :)

I do it a little differently than our (my and dh's) mother's did while we were growing up (I skip the Campbell's Soup) and make a simple white sauce (flavored with sauteed minced onion and lots of finely sliced celery) instead.

Everything else is about the same. I use best quality albacore, solid pack tuna, packed in oil (I drain the oil), or if Italian canned tuna is reasonably priced, I'll use that.

Good quality tuna makes all the difference; and I always double or triple the amount of tuna.

Wide Egg Noodles ~ cooked al dente...

I add more veggies (any that you like) ~ I like mine with even more celery.

If you want to take another short-cut you can use mixed-frozen vegetables instead of prepping & sauteing your own.

I add some diced fresh red bell pepper, and always stir some petite frozen peas in mine, too ~

but add or omit whatever you please.

I like to bake mine in a low, wide baking dish until hot and bubbly.

Secret ingredient.... I also add some Best Foods/Hellman's mayo to the mix before putting in into the baking dish (check the consistency and thin with milk or table cream /half & half if you like.)

And yes! I top with a generous sprinkle of crushed potato chips, just like the old-fashioned original. Baked in a 350-degree oven (F) until heated through.

p>

Some like a spot of tomato ketchup drizzled over, or as a side on the serving plate, for a flavor contrast

(and nostalgia's sake!) :)

Leftovers are terrific, even cold... right from the fridge.

(No need to ask me how I know!)

*grin*

Thanks for taking this walk down memory lane with me. Many of our mothers, of a certain age, are smiling, I know. :)