Tuna Casserole
Make a pot of noodles - preferably the flat ones, but whatever. Make it slightly al-dente, because it will be cooking more later. Drain it.
Add a can of tuna.
Add a can of Cream of Mushroom soup. Campbells is OK, but store brand or generic is more authentic.
Stir. Add some milk if it is too dry. Add another can of CoMS if it isn’t gloppy enough. Add a little more milk, because the noodles will absorb it.
Add a can of peas. Stir more. I often use frozen because I like frozen vegtables better than canned, but that’s not in keeping with the spirit of the thing.
Put it in a baking pan, one where the stuff ends up being 1-2 inches deep.
Take a bag of potato chips. Make a small hole for the air to escape, and squish the bag. Dump them over the other stuff.
Bake it. I bake it at 375 F, which is the temperature I always use if I don’t know the right one. I’ve been making stuff out of Sculpy lately and my ouvre has been even darker than my vision, so I picked up an oven thermometer (from the grocery store, where they cost about 1/4 what the same thing costs with a Sculpy brand label) and found my oven runs about 50 degrees hot. So my 375 degrees is probably 425 on your oven. Bake it until the chips are toasty looking, about 20 laps of a NASCAR race or most of a quarter of a Packers game if there aren’t a lot of time outs.
Why, yes, I actually did learn this one while living in my Mother-in-law’s tornado magnet. It has all the trailer cuisine elements: noodles, cream of mushroom soup, canned peas, tuna. And the potato chips send it right over the top.
