Classic Tuna Noodle Casserole

     Even though it's the first week of July I was in need of some major comfort food today.  It was too hot and I was too lazy to go to the grocery store but I did have all the ingredients on hand to make this Classic Tuna Noodle Casserole from Starkist.  I usually look for one pot pasta dishes for my dutch oven, this one does require you to cook the noodles beforehand.  If you're a purist you can boil them in a second dutch oven or you can cook them over your camp stove.  If you bring them from home be sure to add a little olive oil or butter to prevent them from sticking.  You can even mix this casserole right in your dutch oven then sprinkle it with cracker crumbs and cheese.  If you really want to make it a vintage dinner, top it with your favorite potato chips.  I made mine in a 10 inch oven with 10 coals in a ring around the bottom and 16-18 on top.  All you have to do is brown the topping and heat the casserole until it is bubbling, about 20-30 minutes.  Next time you're in need of a little comforting remember this creamy casserole, it's bound to bring back memories of your childhood.

Classic Tuna Noodle Casserole
2 5 oz. cans tuna, drained
8 oz. egg noodles
1 cup frozen peas
1/2 cup milk
1 10.75 oz. can Cream of Mushroom Soup
1/2 cup sour cream
3/4 cup Ritz type crackers, crushed
1/4 tsp garlic powder
1/2 tsp thyme (optional)
Pepper to taste
Sprinkling of Parmesan cheese (optional)

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Cook noodles according to package directions; drain in colander.
     In separate bowl, mix together soup, milk, sour cream and garlic powder.  Stir in noodles, peas, pepper, tuna and thyme.
     Transfer to prepared dutch oven.  Top with cracker crumbs and Parmesan cheese.  Bake at 375 degrees for 20-30 minutes or until topping is brown and casserole is bubbling.  Serves 4.

Sprinkle on your favorite topping

All you have to do is heat it until bubbling

An oldie but a goodie