Monday, May 19, 2008

Mom's WT Tuna Noodle Casserole

I can't believe I'm writing this down. Unfortunately, this is not the first time. Many people have asked me for this. Under duress and usually under the influence, I give it to them.

"Mom's WT Tuna Noodle Casserole"

1 block Velveeta cheese

1 can Campbell's cream of mushroom soup

1/2 stick butter

1 carton white mushrooms

1/2 package frozen peas

2 cans of tuna in water  

1 Bag Egg Noodles


This is a two-burner dish.

On one, 

boil water for the noodles

As soon as is ready, cook the egg noodles

On the other,

Saute the mushrooms in butter 3 min on low to medium heat

Cut the Velveeta into chunks and add to skillet.Add can of cream of mushroom soup, frozen peas and tuna and mix well

You're not really cooking anything here, rather just heating and mixing the (gourmet) ingredients

As soon as this mixture is softened and mixed to a saucy concoction add the cooked noodles and toss

Finish with fresh cracked pepper and serve.

This is the easiest, most retard proof recipe one can put into words. I know, it sounds like a drunken 3 in the morning concoction, but I promise, if you don't tell anyone the ingredients, and you are not too heavy on the sauce to noodle ratio, people will remember this casserole and ask you for this recipe. I promise guilty compliments, praise and a full stomago.

No comments: