A GOLDEN OLDIE

After last week’s heart-breaking loss against Alabama (41-21), the Florida Gators are on a Bye Week, so there’s no game today.  I’m going back to regular food instead of my Game Day Ta,lgate recipes.  Ill return there next week when Florida takes on the Tennessee Volunteers in Knoxville.

Here’s a flash from the past!  This used to be one of the few casseroles anyone ever made.  Classics like this hang around and become standards.  It’s always on a good list of comfort foods.  If you’ve never tried it, you’re long overdue!

TUNA NOODLE CASSEROLE

6 oz. wide egg noodles, cooked
1 small can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, cooked
1/2 cup (or more) grated sharp cheddar or Swiss cheese
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp**
fresh grated parmesan cheese***
Preheat oven to 350 degrees  In a large bowl, stir together first six ingredients until well combined.

Spread into a small greased casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.

Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

NOTES:  This recipe makes a fairly small casserole but it can easily be doubled if you have a large family or like to have lots of leftovers!   Don’t overcook the pasta! Read the package for times and use a timer.  If you don’t want to use fresh bread crumbs, use the seasoned dried kind from the store and cut the amount in half.  Toss the seasoned dried breadcrumbs in one tablespoon of melted butter before sprinkling over the top of casserole.