I like this updated one from Kitchen Sense, i'd use canned tuna, not fresh. See page 2 in this article:
http://articles.sfgate.com/2006-08-23/food/17309405_1_novice-cook-book-sushi-grade
But the old one I used to make it in college? Take a bag of egg noodles (12 oz or so), cook, mix with some mayonaise to lightly coat and place in a greased pan. On the stove, heat one can of cream of mushroom soup with 1/2 can milk. Add 8 oz diced Velveeta cheese, stir to melt. Pour over the noodes. top with a couple handfuls of frozen peas. Bake in 350F oven till heated through, about 25 minutes.
My favorite is the recipe on http://www.epicurious.com/recipes/food/views/Tuna-Noodle-Casserole-109434 I add a little cayenne for seasoning and any greens I happen to have around from green beans to fennel to leeks to spinach.
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http://articles.sfgate.com/2006-08-23/food/17309405_1_novice-cook-book-sushi-grade
But the old one I used to make it in college? Take a bag of egg noodles (12 oz or so), cook, mix with some mayonaise to lightly coat and place in a greased pan. On the stove, heat one can of cream of mushroom soup with 1/2 can milk. Add 8 oz diced Velveeta cheese, stir to melt. Pour over the noodes. top with a couple handfuls of frozen peas. Bake in 350F oven till heated through, about 25 minutes.