Funky comfort food

When I was a kid, every great once in a while my dad would make us a really easy dinner that was one of my favorites. I still love it today- tuna gravy on toast. Really simple- a can of undiluted cream of chicken soup, a can of well drained tuna, and milk to thin everything out a bit. Serve over cubed toast. Mmmm. I still have times when I absolutely CRAVE tuna on toast. It's a comfort food for me.

Though simple mention of this meal made my mom cringe (a feeling my husband shares), she did make tuna-noodle casserole when I was growing up. I still don't understand why she likes tuna-noodle casserole but not tuna on toast. It's the same thing only over noodles...

Jon says warm tuna isn't natural. So, I flew solo on this CLP recipe. I was fine with that, I just scaled it down to two servings. It had creamy noodles with a crunchy topping, just the way tuna-noodle casserole should be.

So, here's to you and your culinary adventures, friends. Cheers!

Tuna- Noodle Casserole
Serves 2
400 cal per

1/2 TBS butter or margarine
1/4 cup finely diced onion
1/2 cup skim milk
1/2 (10 1/2-ounce) can condensed cream of chicken soup, undiluted
1 1/2 cups cooked egg noodles (about 3 ounces uncooked pasta)
1/2 cup frozen green peas or corn, thawed
1/2 TBS lemon juice
1/4 tsp salt
1/4 tsp pepper
1 (6-ounce) can low-sodium tuna in water, drained and flaked
3 TBS dry Italian seasoned bread crumbs
1 TBS grated Parmesan cheese

Melt margarine in a saucepan over medium-high heat. Add onion; sauté 3 minutes.

Add milk and soup. Cook 3 minutes; stir constantly with a whisk.

Combine soup mixture, noodles,lemon juice, salt/pepper, and tuna together in a 1quart casserole.

Combine breadcrumbs and cheese; sprinkle on top.

Bake at 450° 15 minutes or until bubbly.