We have our usual New Year’s Eve extravaganza planned…a meal at home and staying up to watch the ball fall in Times Square. Oh, yeah, I bought sparklers for the kids, too. And alcohol-free Fre champagne. For us, not the kids. We’re wild and crazy people.
Considering everything that’s going on with the house right now, I wanted tonight’s meal to be comfort food – it doesn’t get any more comfortable than an old Tuna Noodle Casserole recipe from my Mississippi Cookbook. Here it is:
6 oz. cooked noodles
1 can tuna
1/2 C. mayonnaise
1/2 C. finely chopped celery
1/3 C. finely chopped onion
1/4 C. finely chopped green pepper
1 can cream of celery soup
1 can (use soup can) milk
Mix together noodles, tuna, mayo, celery, onion, green pepper, soup and milk. Pour into casserole dish and bake at 350 for 20 minutes. Top with shredded cheese and almonds and bake for another 5 minutes.
I try to do some things to make it healthier. I use whole wheat noodles, light mayo, 2% milk, and Healthy Request soup with no MSG. I also use 2% shredded sharp cheddar. I bake it in a large iron skillet – that doesn’t make it healthier, but it contributes to the comfort factor for me :o)