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Midwest Tuna Noodle Casserole

Nothing quite says comfort food than classic tuna noodle casserole. It’s one of Ryan’s all-time favorite meals, and since Mother Nature refuses to give us some spring-like temperatures, it’s still just cold enough to make. This recipe is quick and simple, and you easily can adapt it to better suit your taste.


2 cups cooked noodles (I use Creamettes elbow macaroni, but you also can use egg noodles)
1 can Campbell’s Healthy Request Cream of Mushroom soup 
1 can tuna, drained
1/2 cup celery (optional; Ryan likes the added veggies)
1/2 cup milk
Crushed potato chips for the top (I use classic Lay’s)
1. Cook and drain noodles, and place in 3 qt. casserole dish.
2. Add
remaining ingredients, and mix well. 
3. Crumble desired amount of potato chips on top,
and bake in the oven at 400 F for approximately 30 minutes or until the
casserole is bubbly. 


Tell me: What is your ultimate comfort food? Mine is straight-out-of-the-box Kraft Macaroni & Cheese!