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Tuna Noodle Casserole

November 12, 2012

Working full-time has brought some balance to my life, though at times it feels like the scales have tipped too far to the career and personal growth side, away from the nest-tending and child-rearing side.  One of the things I miss most about being home is having time to prepare a meal from scratch.  My home baking is often compliments of my mom, or Mrs. Thrifty, and I eagerly scan magazine articles titled “a week of 30-minute meals” at the library and in the grocery store lineup.  This is a meal I can actually get on the table after working all day, picking the kids up from after-school care and taking them to soccer, then arriving home with half an hour to feed everyone before running the bath-books-bed gauntlet. 

450 g (half a large bag) rigatoni, cooked until al dente

1 can tuna, drained

1 can condensed cream of celery soup

1 c cheddar cheese grated

1 c sour cream

1 c frozen peas

Preheat over to 350 F. Stir all ingredients except 1/2 c of cheese together in a large casserole dish.  Sprinkle the remaining cheese on top and bake for 20 minutes, until heated through.  Serve with cut-up veggies or a green salad to ease the guilt of this out-of-a-can meal.

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One Comment leave one →
  1. seethesea permalink
    November 12, 2012 1:33 pm

    Bath,book ,bed gauntlet…, brilliant !

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