Growing up in the 50s and 60s, ment a least a tuna casserole every week. Of course, a can of tune was only 25¢-35¢ (= $3 in 2026, though a can today is between $1 and $5.50). The casserole provides lean protein, heathy Omega-3 fatty acids (needed to support our heat and brain health and we do not produce it on our own), and essential vitamins. Then, add all the other ingredients, and voilà, memories from the past.
P.S. Tune noodle casreerole originated in the Pacific Northwest around 1930. It was a stable, affordable family dinner during the Depression and post-WWII era. (I think I'll make it tonight.-Mike)
Seves 4-6
Preheat the oven to 425ºF/220ºC
1 12-ounce (340 g) package of (gluten-dairy free) egg noodles, cooked
2 (10.5 oz) (300 g) cans of organic cream of mushroom soup
2 cups (260 g) (DF) cheddar cheese
2 (5-oz) (150 g) cans wild tuna, drained
1 cup (130 g) frozen organic green peas
sliced organic mushrooms
chopped organic onion
organic crushed potato chips or (GF) bread crumbs
1. Mix the noodles, condensed soup, 1 cup (130 g) cheese, tuna, peas, mushrooms, and onions in a bowl.
2. Pour it in a baking dish.
3. Cover the top with the crushed potato chips/bread crumbs and the rest of the cheese.
4. Bake about 20 minutes.
