Kid Friendly Tuna Casserole
Approximately ½ package of medium egg noodles, cooked and drained
1 can of light tuna in water, well drained
2 cans of cream of mushroom or cream of celery soup
1 can of milk
1 11 oz can of whole kernel corn -OR- 8 oz of frozen corn (doesn’t need to be thawed)
Crushed potato chips
While the noodles are cooking, crush enough potato chips (plain corn flakes will work in a pinch) to top the casserole. Make sure the chips are coarsely crushed and not crumbs when you are done.
In a mixing bowl, combine all the ingredients and mix well. You may add a little salt and pepper to your taste, but the canned soup will provide plenty of sodium. Pour mixture into a large baking dish or casserole. Top with a thin layer of potato chips so that all the casserole is covered. Bake in a 350 degree oven for 40 to 50 minutes, or until bubbles come through the chips. Serve with rolls/bread and a tossed salad with plenty of cold milk.
The potato chip topping adds a little zest while keeping the top noodles from drying out and getting hard while baking. Using two cans of soup with one can of milk makes for a nice, creamy texture that is very palatable to children. When it isn’t Lent, I also use cream of chicken soup. Actually, I use whatever is in the pantry - if I have one can of mushroom and one of celery or chicken, I use one of each, etc.
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Copyright 2010 Lisa M. Hendey
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About the Author
Lisa M. Hendey is the founder of CatholicMom.com, a bestselling author and an international speaker. A frequent radio and television guest, Hendey travels internationally giving workshops on faith, family, and communications. Visit Lisa at LisaHendey.com or on social media @LisaHendey for information on her speaking schedule or to invite her to visit your group, parish, school or organization. Visit Lisa's author page on Amazon.com.