My mom came over the other evening for her annual birthday gathering of dinner and dominoes. She usually requests tuna noodle casserole - I made a rendition of it with the added feature of onions which adds a nice, extra flavor to the already "homey" meal. Chocolate cake with peanut butter frosting was the requested birthday cake. And her face light up when I told the boys to get out the dominoes - she loves playing "Chicken Feet" with them. We played 5 rounds over Wild Berry Tea, and she ended up winning the game. A cold night of warm memories . . .
Tuna Noodle Casserole
1 lb. wide egg noodles
1/2 C. chopped onion
1/2 tabl. olive oil
1 can cream of mushroom soup
1 1/2 soup cans of milk
1 - 5 oz. can of tuna in water, flaked
Sliced cheese
Cook noodles and drain. Cook onion in oil until tender. Combine soup, milk and tuna; stir in cooked onions and add noodles. Pour into a baking dish and bake at 400 for 15-20 minutes. Stir; top with sliced cheese. Bake another 5 minutes more until cheese melts. (NOTE: I usually double this recipe for our family - it provides left-overs for lunch the next day.)
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