WNBF News/ Kathy Whyte Photo

(for some reason, the photo of the casserole wouldn't transfer. Sorry. But it is really good and nice to serve with hot garlic cheese bread)

Tuna Noodle Casserole (prep. time 40 minutes, serves 6)

2 cans Albacore tuna in water, drained (don't skimp on the tuna)

2 cans of cream of mushroom soup

2 C. egg noodles

1 C. crushed potato chips (stale are fine)

1 Tb. finely chopped fresh dill

pinch black pepper.

1 C. bread crumbs 

Boil water and start cooking the noodles.  As those are cooking, spray a casserole dish with cooking spray.  Preheat oven to 350. Run a knife in a crisscross through the tuna to break it into bite-size chunks.  Dump the tuna, soup, dill, pepper and potato chips into the baking dish. You don’t need to add salt since you already have it in the chips.  Gently fold the ingredients together so you don’t totally lose the benefits of the cooking spray. Drain the noodles and fold those into the rest of the mixture. (You could always dirty another dish, combine all the ingredients and pour into the casserole.)  Top with bread crumbs and spray the top with cooking spray to assist in browning and crisping.  Bake about 30 minutes until bubbling. 

If someone is running late for dinner, this dish can hold in the oven for several minutes at 350 or reduce the temperature to 250 if it’s going to be a longer wait.

*My mom used to try to get us to eat more vegetables, apparently she didn’t count the potato chips as vegetables, and she would stir frozen peas into the casserole.  We, of course, would pick most of them out. 

Thanks to Down to Earth Whole Foods in Endicott for sponsoring Foodie Fridays.

More From WNBF News Radio 1290 AM & 92.1 FM