Big Tuna Friday

Like a dummy, I forgot all my salmon is frozen, and guess who forgot to lay it out to thaw?

Mea culpa, etc.

So, for my Fish Friday, I made up a tuna noodle casserole.

Not being a fancy “chef” type, I made it as simply as possible.

Stuff:

  • 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Celery Soup
  • 4 oz milk
  • 8 oz can green peas
  • 2 tablespoons chopped pimientos
  • 2 oz mushrooms
  • 2 cans (about 5 ounces each ) tuna in water, drained
  • 6 ounces medium egg noodles, cooked and drained
  • 2 tablespoons dry bread crumbs

Cooking:

  • Heat the oven to 400°F.  Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish.   Sprinkle with the bread crumbs.
  • Bake for 20 minutes or until the tuna mixture is hot and bubbling.
  • Remove from oven, cover dish, and let cool.
  • Eat!

(Yes, I have a bottle of cheap chardonnay for solvent.)

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