I am in my mid 50′s. Yes, to some of you that is old. Many of you may have Mother’s as old as I am!
My Mother was no June Cleaver in the kitchen! She did, however, follow the trends of the times and one of the trends in the 50′s and 60′s was to add Campbell’s Mushroom Soup to everything!
Tuna Casserole was one of the recipes my Mom would use a can of Mushroom Soup for. It was easy and inexpensive.
I know there are healthier versions of this recipe, but sometimes, you just want to feel like you are a kid again! Today was one of those days for me.
This Tuna Casserole took me back to my childhood. It took me back to dinners at the table with my Mother, Father and Brother.
It reminded me of home.
Star Kist Tuna Casserole
2 cans (5 oz.)
1 cup frozen peas
½ cup milk
¾ cup butter crackers, crushed
4 oz. (about 2- ½ cups) egg noodles
1 can (10.75 oz.) Cream of Mushroom soup
¼ tsp. garlic powder
1 tsp. dried thyme (optional)
- Preheat oven to 375°F.
- Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
- In a separate bowl, mix together soup, milk and garlic powder. Stir in noodles, peas, tuna and thyme.
- Transfer to a 1-½ quart casserole. Bake 15 minutes; top with cracker crumbs. Continue baking 5 – 10 minutes or until heated through.
Also, don’t forget to come back on Sunday, October 21, 2012. Over 50 blogs will be offering giveaways. I will be one of them! What a great way to grab a Christmas gift!
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Earning My Cape