I love vacation, but I hate coming home to an empty fridge… what are you supposed to eat when you do not have time to stock up on the basic essentials? The answer is: Tuna noodle casserole! I actually like Tuna noodle casserole.. it is quick, it is tasty, the kiddos like it and you do not have to use anything fresh. My version has extra veggies and is jazzed up with a nice bread crumb topping. Not one item in the casserole comes from the fridge, so it is a very coming-home-from vacation-friendly dinner. I hope y’all like it!
Tuna Noodle Casserole ala Margie
2 cans of fish or poultry product. Tonight I used 1 can of tuna and 1 can of shrimp, but you can use canned chicken or salmon or whatever you like.
1 can of cream of mushroom soup (once again, you can use any creamed soup here… they all work)
1 and 1/2 soup can full of milk
1 T cooking sherry or white wine
1 pkg of fine cut frozen veggies of your choice. (Tonight I used a bag of frozen Trader Joe’s Veggie melange)
10 shakes of hot sauce
1 pkg of wide egg noodles, cooked until al dente (usually 1 minute shorter than the cooking time on the bag)
Mix all the above ingredients and place into a buttered casserole dish
Whatever bread or rolls you have in the freezer, toasted in the oven until crispy or 1 cup of canned seasoned bread crumbs
2 cloves of garlic
salt and pepper to taste
2 T olive oil
Whir up the bread with the rest of the ingredients (except oil) until you have fine crumbs. Add the olive oil and whir until incorporated. Put the topping over the top of the casserole.
Bake casserole covered in a 350 deg oven for 30 minutes and uncovered for 20. Serve with a salad if you have it, if not, open a can of tinned fruit for the side. Easy-breezy.