Tuna Noodle Casserole

On the Menu Today~
Tuna Noodle Casserole

Tuna Noodle Casserole
has been served in school cafeteria's for eons and
when I was growing up,
Tuna Noodle Casserole was a stable in our house,
eaten every Friday for dinner during Lent.
Often to the moans and groans of myself and
my brother and sisters.

Saturday's lunch would be left-over tuna noodle casserole,
spread on thick slices of French bread,
then put under the broiler until the slice of American cheese had melted.
Saturday's version of Tuna Noodle Casserole was by far my favorite.

Chopped onions and celery are optional in this recipe.
I don't think my mom added either to her Tuna Casserole.
Aggie wasn't exactly what you would call a 'chef'.
It would be fair to say, that she was more in the category of 'terrible' cook...
Aggie would have considered adding onion, celery and
dried dill weed, would certainly qualify the recipe as 'gourmet'
(I very much doubt she even had dried dill weed)
Considering I had never eaten a taco until I was in the third grade....or
a lettuce salad, until I was 19 years old, should shed some light on the subject.
I definitely led a very 'Sheltered Food' life.

Now on to this {Gourmet} Tuna Noodle Casserole recipe~

Get the recipe here!