My post the other day on Facebook about the ground beef and rice dish of my childhood reinvented gave me inspiration to try another old favorite in the middle of Snowpocalypse 2011. I brought out a skillet version of tuna noodle casserole.
My mom's tuna noodle casserole was egg noodles, tuna, peas, and cream of mushroom soup topped off with potato chips and baked. I'm not a person into peas, but aside from that, I started making my version in college and it's still something I make from time-to-time and Ice loves it.
Pretty simple variation - one box of Kraft Mac & Cheese (whole grain version), 1 large pouch of tuna, 1 can cream of mushroom soup and some cracked black pepper.
I cook up the pasta al dente (just under the time recommended on the package), then add the cream of mushroom and the cheese package. Once mixed, I flake in the tuna and add pepper. Simple and hearty.
I sometimes add shredded cheese and heat to melt, but other than that, I pretty much stick to tradition. Yum!
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