Okay, so it got warm again. Some good football weather though! I’ll hold off on my soup recipes for just a little longer. Beyond soup, here are my menu suggestions based upon what’s on sale this week.
This isn’t a main side, but most of the ingredients for Cheesy Hashbrowns are on sale – this is one of my favorites! I can eat this every single day!
My husband does not like tuna. Just doesn’t care for it. I’m not a big tuna eater, but I have great memories from childhood of when my mom would make tuna noodle casserole. I really liked it – even as a kid! So, I made some last week, just for me and the kids. They loved it too – the little one (11 months old) made a mess when eating it, but he makes a mess all the time anyway!
Here’s the version that I make. It’s different than most recipes I’ve found in that it doesn’t include cheese. If you’re a cheese person, add in a cup of cheese. I also don’t like an official “crust” on it made with breadcrumbs. Maybe that’s just because my mom never did it that way? Anyway…this makes a 9×9 pan, which was perfect for my needs, but if your family is larger than mine, it easily doubles for a 9×13 pan. I know that tuna noodle doesn’t make for a pretty picture, but it does make for a comfort meal!
Tuna Noodle Casserole
8 ounces of egg noodles
1 can cream of mushroom soup
1/2 cup milk
1 can tuna, drained
1/2 cup peas (either cooked & drained or from a can – about 1/3 – 1/2 can)
1 cup cheese (optional)
1. Boil & drain egg noodles.
2. In a 8×8 or 9×9 casserole dish, mix everything together.
3. Bake 30 minutes on 350.
I like to eat it with crushed potato chips on top, but that probably isn’t all that healthy, is it? Oh well.
Jayme is a wife to 1 and, so far, a mother to two little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.