Everyone has a comfort food. Over the years mine has changed, but I don’t think my comfort food has ever been that healthy. There’s something comforting about eating a food that is laden with fat (or extra melted cheese in my case). I don’t think it would be much of a comfort or “treat” to eat carrot sticks.
Right now, my comfort food is tuna noodle casserole. It’s quick to make, easy to stock up on ingredients and perfect for when I want to end a long hard day on a positive note. You don’t really need measurements and it’s extremely versatile.
If you forget the tuna, it still tastes good.
If you forget the peas, it still tastes good.
If you forget the cheese, it still tastes good.
If you forget the breadcrumbs, it still tastes good.
See what I mean? It basically always tastes good. I don’t think it can’t taste good.
Oh, and I forgot to mention that cleanup for me is a breeze. I only wash one pot. The pot I use to boil the noodles. And it really only needs a good rinse, since there was only water and noodles in it. As soon as the noodles are done, I put them right into a disposable aluminum pan, mix all the ingredients in the pan, bake it, then toss the pan when I’m done. Now, isn’t that comforting in it of itself?
Here’s how easy it is to make:
Tuna Noodle Casserole
- 1 box rotini or shells pasta
- frozen peas frozen peas and carrots taste good too
- shredded mozzerella cheese
- 1-2 cans cream of mushroom soup
- 1-2 cans tuna
- breadcrumbs optional
Cook pasta until al-dente
Mix all ingredients (no need to thaw frozen veggies)
Place in 9x13 dish
Sprinkle breadcrumbs on top
Bake in 350 oven for about 45 minutes (cover if you don't want top to get very crunchy) or until cheese is melted and dish is heated through
Recipe NotesMix all ingredients. Assemble in pans, cover and freeze. Thaw in fridge the night before serving. Bake uncovered in 350 oven for about 45 minutes or until cheese is melted and dish is heated through.
Until next time,