Long before I expanded my palate to the savory foods that arrive with adulthood, I was steadfast in my love of simple, homemade meals. My mom’s recipe for tuna noodle casserole was one of them. It quickly became a Friday dinnertime favorite during Lent. Yet thankfully, we enjoyed it much more often than that.
It wasn’t so much the tuna I anticipated as much as the crispy, salty, crushed potato chips that gently sat on top. Each tasty crunch made me smile and left me wanting another spoonful (or two) before dessert.
When I first made this recipe many years removed from my childhood, I forgot the dill weed. And let me tell you that the casserole I remembered was anything but. After the potato chips, the tender flavor the dill weed provides makes it just about perfect.
This casserole is prepared in a flash and uses pantry staples that easily cost less than $10. Best of all, it reheats beautifully and is nearly foolproof.
Tuna Noodle Casserole
2 cups of rotini pasta (or any pasta you prefer), cooked and drained
2 small cans of tuna, drained
1 can of cream of mushroom soup
1 can of cream of celery soup
1/2 cup of peas, canned (drained) or frozen
1/2 cup of milk
1 teaspoon of dill weed
A few handfuls of crushed potato chips
Preheat oven to 350 degrees. Lightly butter your casserole dish if it’s NOT nonstitck.
Combine all ingredients (except the crushed potato chips) in a casserole dish. Mix well. Top the casserole with the crushed potato chips.
Bake uncovered for 30-35 minutes, until the casserole is bubbling and heated through.