When I was sixteen I went to visit my sister Janice on St.
Simmons Island. She made the most delicious dinner I have ever had Tuna Noodle
Casserole. It was so yummy. How can you go wrong with a dish that has ruffle
potato chip crumbled on the top! Years later in grad school, I served it to my housemate
Pat and she said, “You’re such a great cook.”
It’s still Pat’s favorite meal when she visits on her way to Florida.
1.
Boil gluten free egg noodles.
2.
Turn on oven to 365
3.
Take two can or gluten free mushroom soup and
pour into a bowl. (You can make mushroom soup from scratch,
4.
Stir in three table spoons of gluten free
powdered curry add more to taste.
5.
Stir in a dash of paprika a little salt and a
little pepper. Taste and see if you need more.
6.
Stir in two can of Bubble Bee dark tuna in oil.
(That’s the secret; it doesn’t taste nearly as good if you get light tuna in
water.)
7.
Butter a long casserole dish or spray well with
Pam
8.
Take cooked noodles and put them in casserole
9.
Spoon in the tuna mix and mix well.
10.
Put in oven
11.
Cook about 20 minutes
12.
Crunch up a cup of Cape Cod potato chips (they
are gluten and soy free)
13.
Sprinkle the crushed chips on the top of the
bubbling casserole
14.
Watch closely and cook about ten minutes longer.
Don’t burn the chips.
Enjoy with a green salad. Make two casseroles
if you like to have seconds. I always do!
