Over a Cup of Coffee: Making a tuna noodle casserole | CraigDailyPress.com

Over a Cup of Coffee: Making a tuna noodle casserole

Diane Prather
Diane Prather

This week’s column features a recipe for tuna noodle casserole — not that tuna casserole isn’t a fairly common dish to make, but this recipe is a little different. It has chopped green onions and Velveeta cheese in the ingredients.

The recipe has me remembering those days when I grew up on the ranch. We didn’t have many casseroles; if we did they were hearty. We grew up eating meat, potatoes, and gravy. Everybody worked hard so they ate “energy foods.” I could just imagine what my dad would have thought if a tuna casserole and salad were put on the table, though he probably wouldn’t have said anything.

Meat was the main part of our meals on the ranch. I can remember Mom saying that if she knew what kind of meat to fix, the rest of the dishes would be easy. For breakfast we had bacon (when we raised our own pigs), eggs, and biscuits (or maybe homemade bread) or fried steak (mostly venison), biscuits and gravy. Other meals consisted of fried meat, including chicken, roasts, baked chicken and ham. We had chicken and noodles or chicken and dumplings, too, but Mom didn’t make much soup, not that I remember.

There were probably other meat dishes as well, but I can’t remember them right now.

Mom was big on balanced meals so we always had potatoes and another vegetable — all homegrown — and salads. The meals were finished off with desserts. Anyway, a tuna noodle casserole, although delicious, probably wouldn’t have been a main entrée at our ranch meals. (It would at our home today.)

So, here’s the recipe. Enjoy!

Tuna Noodle Casserole

12-ounce package of noodles, cooked and drained

2 cups Velveeta cheese, cut up into small pieces

1 large can tuna

1 can cream of mushroom soup

1 large can mushroom pieces

1 soup can filled with ½ milk and ½ water

2 cups celery, cut in pieces

Salt and pepper to taste

4 green onions, chopped

Mix all of the ingredients together. Pour into a greased 9×13-inch casserole. Sprinkle crumbled potato chips on top. Bake at 350 degrees for about 20 minutes.

Note: I have also lightly dipped bread crumbs in melted butter and used them as a topping.

Easter will be here soon. If you have recipes that you would like to share with readers, please send them to me at PO Box 415, Craig 81626 or call me at 824-8809 (evenings best).

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