Mom has only the vaguest recollection of a tuna casserole (“I think it had broccoli in it.”) In fact, today, she said she had no memory of it at all. Did she really make it? Or are dad and I remembering something instead from a school cafeteria? In any case, I attempted to reproduce it for today’s lunch, in honor of the weekend and long-forgotten family traditions.
Tuna Casserole With Cream of Mushroom Soup
Entering our pantry for the first time in 20 years was a can of Campbell’s Cream of Mushroom Soup (really must use this one, no other will do.) Also, I used Kettle potato chips—very good quality. The verdict? Yes, it’s just what you want in a classic tuna casserole! Filling, cheesy, crunchy topping, not too tuna-y. The visiting picky eater kids (OK, not that picky, thank God) had three servings. You can also freeze the casserole before you bake it. If you store it in a heatproof dish (metal or ceramic, not glass), you can take it straight from the freezer to the oven. No thawing necessary! If you’re making the tuna casserole in advance, be sure to top it with your potato chips (or other topping) just before baking.
More Comforting Casseroles to Love
Chicken and Rice Casserole Sausage, Pepper, and Potato Bake Beef Noodle Casserole Broccoli Cheese Casserole Green Bean Casserole From Scratch
Just before pasta is al dente (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside. When mushrooms have given up their moisture (about 5 to 10 minutes), remove from heat and set aside.
