It's been getting quite chilly (if not downright cold!) here in central Indiana the past week or so. I'm not one for cold weather. In fact, the only thing I enjoy about it is the built-in requisite slow down; one is basically forced to pause for a season.
So yesterday, I found myself thinking, "Comfort," as I planned dinner. And what came to mind was a good tuna casserole (good being the key word).
Creamy, comfy, YUMMY tuna casserole.
The recipe I use really is both simple and good, if I do say so myself.
I happen to get all 12 thumbs up here (two per body count).
Tuna Noodle Casserole
16 oz elbow macaroni, cooked and drained.
2 hard boiled eggs, peeled and finely chopped.
2 cans tuna in water, drained.
1 cup mayonaise.
1 Tbsp. lemon juice (I use concentrate)
At least 6 green onions (I choose to lightly sautee mine first)
8 oz cheddar cheese, shredded
2 sticks celery, chopped (optional; I usually leave this out)
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients in large bowl and pour into greased casserole dish.
Bake in preheated oven at 350º for 15-20 minutes, just until heated through.
Live wise in Him!