Something my mom used to make us kids when we were younger was cream of mushroom casserole. I'm pretty sure it's a staple in the Midwest. It was the last thing I ate before my oldest child was born. Funny how such memories get stuck in your head, huh?
It's a super easy casserole that costs less than $10 and will easily feed a family of 4.
Here's her recipe - with a few of my own additions.
8-12 oz egg noodles, medium
2 cans Cream of Mushroom Soup
1 can tuna fish (in water), drained
1/3 cup finely diced onion
2 tsp chopped garlic
dash of milk
salt and pepper to taste
Shredded cheese (we use Colby-Jack)
1. Preheat oven to 350 degrees. Grease/oil casserole dish.
2. Bring water to a rapid boil water. Add 8 - 12oz egg noodles and cook as directed. Strain and rinse with cool water to stop them from overcooking.
3. In a large bowl, add cream of mushroom soup, garlic, onion, tuna. Add salt & pepper as desired. Mix thoroughly. Add milk as needed to thin the mix. I usually have to add about 1 cup. Stir in noodles until completely mixed.
4. Pour into casserole dish. Cover with shredded cheese. Sprinkle french onions over top of cheese.
5. Bake 30-35 minutes. Let cool 10 minutes before serving.
Unfortunately, I can't eat this dish anymore because I cannot have milk or dairy products. But the last time I made this, my three hungry guys left just one serving. It was a battle of rock-paper-scissors to see who got the leftovers the next day.