AKA: Mom Sandi’s Impossible Without Processed Canned Goods Tuna Casserole
My favorite comfort food in the world (like many others suggested by folks I know – Kraft macaroni & cheese, nachos with ‘nacho cheese,’ etc.) would be impossible without food processing techniques that may frighten you. I’ve thought about attempting to make this recipe using only real ingredients, but it would certainly not taste the same and therefore would not be worth the increased prep time. The Park Slope Food Co-op disapproves, apparently, since I can’t find half the ingredients there. Besides, those familiar cans, the ones you find in rows and rows of fake food in Jewel or Dominick’s, only increase the comfort factor for us suburban progeny.
1 dry cup shell pasta
1 can tuna packed in H2O
1 can concentrated cream of mushroom soup
2 stalks celery, chopped
1-2 handfuls of fresh mushrooms, sliced
3-4 slices American cheese, chopped into small pieces
1 can fried onions, divided.
Cook pasta. Drain. Throw the first 6 ingredients plus 1/2 the onions into a casserole dish. Mix well. Top with second 1/2 of onions. Bake, uncovered, at 375 degrees for about 25 minutes, or until the casserole is bubbly.