This is my
Mom's recipe for tuna casserole, which I ate at least once a week when I was a kid. I hadn't had it for years until recently: While the whole family was up at our
cottage for a weekend, my Mom made it for lunch.
Deep-seated comfort food memories and the almost
indescribable feeling of security that comes with being a kid flooded over me. And I don't even
like tuna casserole all that much.
It's a simple recipe and quick to make. The ingredient measurements are a bit of a guess since Mom never works from a recipe. Try it a couple of times and make adjustments as desired.
Ingredients:
How to:
- Preheat the oven to 400°F
- Dump the broccoli into a casserole dish and microwave for 5 minutes. Or steam using any method, until they're soft, and then dump in the casserole dish.
- Drain the tuna and fork evenly over the broccoli.
- Mix the can of soup with a 1/2 can of milk.
- Pour the milk and soup mixture over the broccoli and tuna.
- Crush the potato chips and spread them in a layer over the casserole
- Bake in the oven for 15 minutes
Like I said, I don't really like tuna casserole, but I know that it's way better when fresh and hot than it is reheated the next day. And definately don't take the leftovers to work for lunch.