Tuna Noodle Casserole
Here's a cheap and easy dish for those meatless Lenten meals, covered dish dinners, or church suppers. It takes only an hour to prepare, including baking time. You'll need:
1 large can or 2 regular cans of condensed cream of mushroom soup
1 large (12 ounce) can of albacore (white) tuna in water, drained
1 small can of mushrooms or half a package of fresh mushrooms
1 cup of frozen green peas
2 cups of cooked egg noodles
Corn flakes (they're not just for breakfast anymore!)
In a 12 inch aluminum baking pan, combine cream of mushroom soup, mushrooms, green peas, and egg noodles. If you are using canned mushrooms, do not drain them. Add the liquid to the mixture. Flake the tuna with a fork and add it to the mixture. Stir thoroughly and top with a thin layer of corn flakes. Preheat oven to 375º and bake for 45 minutes or at least until mixture bubbles.
Condensed cream of mushroom soup does yeoman's service as a base for all kinds of casseroles. Instead of tuna, try substituting canned pink salmon (drained with bones removed), canned chicken (isn't that tuna of the land?) or even fresh cooked chicken or turkey, cut into small pieces. You might also want to add other vegetables such as sliced or diced carrots, corn, and celery.