This is the simplest dish you will ever make. EVER.
We all know that I love tuna. So, needless to say, tuna casserole is a fave of mine. The only person in our household that will not eat this dish is my oldest daughter. She won't eat this, but she'll eat tuna sandwiches...... go figure.
I refuse to cook anything else for my kids, if they don't eat what I make. So, she will usually pour herself a bowl of cereal with milk or make a sandwich on the nights I make this. Sometimes I will separate some tuna for her and mix in mayo for a tuna sandwich. I really do try and plan meals that both of my girls will eat, so that they are not fending for themselves all the time. Every once in a while, though, there is a meal that either one or the other just isn't into.
If I've already planned our meals out for the week, and my kid's don't have special dietary needs, then they can eat what I cook or make something for themselves.
But I'd rather they make something for themselves than sit at the table staring at a meal they absolutely will not eat.
So, how do you handle your picky eaters?
Easy Tuna Casserole
- 2 Cans (10 Oz.), Cream Of Celery
- 1 Cup Water
- 1 Can (12 Oz.), Tuna In Water, Drained And Crumbled
- 1 Teaspoon Salt And Pepper, Each
- 1 Package (12 Oz.), Egg Noodles
- 1 Package (16 Oz.), Shredded Mild Cheddar Cheese
Preheat oven to 325 degrees (F.)
In a large soup pot, boil water (for the pasta).
In the meantime, combine the cream of celery, water, tuna, and salt and pepper in a small saucepan. Heat on low, stirring occasionally.
Once the water is boiling, add the egg noodles and cook until al dente. Drain and return the noodles to the pot. Add the cream of celery mixture and half of the bag of cheese. Stir until the noodles are coated.
Pour into a large casserole dish and top with remaining cheese. Cook for 45 minutes or until hot and bubbly. Serve with a salad or bread and butter.