Sep 2, 2008

Stop! Recipe Time!

I'm going to share a recipe I've been using for quite a while. I'd like to say it's perfected, but that's just because I'm happy with the way it comes out. You might find adding something else will make it better.

Anyway, I apologize to my dairy and gluten-allergic friends out there. This isn't going to be one that you'll be whipping up in the kitchen anytime soon, but feel free to comment if you have a way to make it more to your particular needs.


Tom's Tuna Noodle

You'll need:
1, 12 oz pkg of noodles (I prefer either the 'jiffy' spiral kind or the wavy, wide egg noodles)
2, 6 oz cans of tuna (I like to use the kind in spring water since I don't like it all oily)
1, 10.5 oz can of cream of mushroom soup (but feel free to substitute with cream of chicken)
Milk (I use fat-free, but whatever you have on hand. You'll want enough to fill the soup can half-way)
1, 8 oz container of sour cream
2 cloves of garlic (minced)
approx. 3 cups of shredded cheese *
1 bag of thick-cut, lightly-salted potato chips (like Kettle chips or Tim's Cascade Style)

Boil the noodles until they're done, then dump them in a colander and drain them well.
(While the noodles are boiling, you can open the tuna and drain the liquid out)

Turn the oven to 350 F and let it pre-heat while you do the following;
Put the cooked noodles into a large mixing bowl and add everything EXCEPT the cheese. Mix it up with a big wooden spoon or somesuch until everything is coated really well.
Then take a handful of the grated cheese and mix it into your noodles and sauce mixture.

Pour the mixture into a 2 qt casserole dish and top it with with the cheese, saving about another handful for later use.

Put it in the oven for 30 minutes, then take it out and crush up a bunch of the chips. (Enough to put a nice crunchy layer on the noodles.)
After adding the chips, top it with the remaining cheese (you should have just enough to put a light cover over the chips without smothering them).
Put this back in the oven for another 10 - 15 minutes, until the cheese is all melted and everything is bubbly.

It'll be really hot when it comes out of the oven, so let it sit for a bit then dig in!

Let me know if you try this out and what you think.


* for cheese:
I generally use cheddar and mozzarella mixed. Feel free to use whatever suits you, but I'd stay away from 'strong' cheeses like bleu, gorganzola, feta, etc...
Pepper Jack might be good to give it a kick, although I've never tried using it yet.
Also, I like to toss in about 1/4 cup of parmesan cheese into the noodle mixture along with the handful of shredded cheese before baking.

I don't usually put anything else in with the tuna, but if you like to add vegetables, go for it.
I sometimes add a can of mushrooms, but you can put in a cup or two of your favorite casserole veggie (peas, corn, carrots, etc...). Just keep in mind that this will add bulk to the entire mixture and you might need to use a larger baking dish (or put some into a smaller dish and freeze it for later).

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