The Food Diaries

So a friend of mine suggested that I blog about what I know and love~Cooking! So hear goes nothing:
As I was menu planning this week, I was having a flashback to my childhood.  Although mine was not always filled with rays of sunshine, I still have fond memories of the people I love (some with us, and some not), and I have at least one recipe in my recipe box for each one of them.
One of my favorite recipes is handed down from my stepmother, who is no longer with us. This week, I made the decision to make her tuna casserole this Saturday since my husband is spending time with his dad, and he is not crazy over "any" casserole. Plus, Addi and I LOVE it!
 I remember having this casserole growing up, and it was my favorite dish that she made. Every time I make it, I remember her, and so although she is not with me, she is with me. Her version of this recipe was served over mashed potatoes! Yum-O! But, I no longer serve the dish that way as it is double the carbs, which is a NO NO!
I thought it fitting to share the recipe in hopes that someone else may create memories with a great dish. 
Since I am a big Rachael Ray fan, I don't always measure everything, but use the old "eye ball" method quite often.  So for those of you that recreate this recipe, make it your own, and enjoy the memories that follow.

Ginger's Tuna Noodle Casserole

This is a tribute to the 70's and 80's when all you needed was a can of Campbell's soup, some cheese, and a few other ingredients to make a great meal.

• 1 -12 ounce bag no yolk egg noodles
• 1 or 2 cans of tuna in water
• 1 can of cream of mushroom soup
• 16 ounces of velveeta cheese
• 1/2 cup of milk (or maybe more)
• 2 tbsp. butter
• hand-full of frozen peas
• Salt and pepper to taste

Bring a large pot of water to a boil. Salt water and cook noodles until done. Drain noodles and put them back into the hot pot. Add butter, milk, cream of mushroom soup, and tuna. Stir all together. Cube the Velveeta cheese and trow it in the pan with the rest. On medium low, melt cheese, stirring often. Throw in the frozen peas for the last few minutes of cooking.

Serve with a piece of crusty bread. 

If you like the traditional tuna casserole in the oven, you can throw it in a casserole dish, add some breadcrumbs mixed with olive oil and broil until brown on top...we just have never done it that way.

I have found that most of my recipes are connected to people and memories....I hope they create memories for my daughter so that she is inspired to enjoy what I consider a labor of love~cooking!

Thanks Adrienne for the idea and inspiration!!