Rain. Cold. Dark. Although it is only October 21, I’m ready for hibernation. Now! That’s right, me and the bears. I will see you in 5-8 months! I’m kidding, of course. Or am I?
I love the fall months, but the transition to winter, and naturally winter itself, um…sucks. I don’t like driving in the dark, on the good chance I will hit Dasher’s cousin with my front end. My electric bill goes up because I’ve been forced by Mother Nature, that bitch, to turn on my heat. The 16yo tonight was complaining that “It’s too cold in here!”. Put an effing sweatshirt on, the heat is set to 60*F. She wants it to be 80*F in the house! Her words, not mine. When she starts paying her own electric, she can turn it up to however warm she likes it. Rant over.
On the bright side, it’s almost Halloween! I want Autumn to be something cute and cuddly! That notion was lost last year she was a Zombie Prom Queen. This year she wants to be a devil. Whatev. If the horns fit…Ok..now I’m totally kidding! Maybe.
The one good thing about this time of year is…using the oven! I don’t care to use the oven often in the summer because it heats up the house, and we don’t have central air, yadda, yadda, blah blah. So, this time of year is perfect for casseroles, and baked chicken, and pork roasts, and the list goes on. Since everyone has their grandmother’s Tuna Noodle Casserole recipe, I throwing mine out here early in the “cooking in the oven is okay” season. Everyone makes this a little different. The 2 older kids don’t like peas, so this recipe sucked for them, because I forgot that small detail. Regardless of your feelings for peas, this is how I’ve always made it. This is how my mom made it. Peas are good for you by the way! Packed with Vitamins A & C, protein, and fiber. I fully understand they are starchy, but given this recipe already has pasta in it…you know where I’m going with this. It’s comfort food. Just eat the damn peas.
Jude’s Tuna Noodle Casserole
- 1 lb box Pasta of your choice, I always use (in a French accent) ze bow tie pasta
- 1-12 oz can Tuna, light and packed in water, drained
- 3-10 oz cans Cream of mushroom soup, I like the Healthy Request
- 1/2 – 16 oz bag Peas, frozen
- Shredded Parmesan cheese
- Bread crumbs, not plain. Use garlic, or Italian seasoned
- Preheat oven to 375*F
- Mix drained tuna, soups and peas in a large bowl.
- Cook and drain pasta according to how stiff you like your pasta.
- Mix the pasta in with the soupy stuff. Coat well.
- Pour into a casserole dish.
- Sprinkle Parmesan cheese, and then cover with bread crumbs.
- Bake for about 30 minutes or until a little bubbly.