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Friday, October 28, 2011

Delicious comfort food!

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).
Just sayin'.

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 350ยบ for 15-20 minutes, just until heated through.
serves 8.


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