Kiss the Cook: Passing down mom’s tuna noodle casserole

Growing up, we all have special memories of dishes our mother used to make. When we get older and move out on our own, we sometimes only get these special meals on all too rare occasions.
Too many times we forget to ask Mom to share her recipe with us, so we can continue to enjoy it and pass it along to another generation.
Below is one such recipe. My mother recently gave me some tuna noodle casserole and of course, I really enjoyed it. I realized I did not have this recipe and asked her to share it with me.
No arm twisting, she shared it out of love. I made it for my sons recently. They loved it! The recipe below has my mother’s approval to share, so please enjoy.

Mom’s Tuna Noodle Casserole
Prep Time: 15 minutes
Cook time: 1 hr
Servings: 8

Ingredients:
3 cups dried medium noodles (I used 100% wheat egg type noodle)
2 cans Albacore tuna (drained)
½ cup mayonnaise
1/3 cup finely chopped onions
½ tsp salt
1 can condensed cream of celery soup
½ cup milk
4 oz or 1 cup of Sharp white cheddar cheese (shredded)
1/3 cup plain bread crumbs
Directions:
1. Cook your noodles following the directions on your package, drain
2. Combine tuna, mayonnaise, onions, salt in a large bowl
3. Blend the celery soup and milk in a small pot, heat through, stir in shredded cheese until melted, add this to the noodles and mix well
4. Place this into a 2 qt. baking dish, spread out evenly and sprinkle 1/3 cup of plain bread crumbs over the top. Bake at 375 F for 30 minutes
5. Allow to cool slightly before serving-Enjoy!
If you have a great recipe to share, please send it to me for testing and possible publishing. All feedback and suggestions are appreciated.
n Troy Bowersox, of Mifflinburg, enjoys spending time with his two sons, the outdoors and cooking. Contact him at bear@ptd.net