Thursday, February 24, 2011


In 1935 the Los Angeles Times  printed a "Tuna Noodle Casserole" recipe in their food section.

1935 people.

This little gem has been around a very long time.

Tuna Casserole. 

Makes you think of a 1950s kitchen doesn't it? 

A woman in a dress and high heels, wearing an apron.

HONEY, I'm home!

This is my version of Tuna Casserole. Without the Noodles - Instead I use Rice - Gasp!

Plus,  I use Swiss Cheese, for an ooey gooey modern flavor. 

As they said in the 50s.... It's Swell!

2 cans (6 ounce each) albacore tuna, drained & flaked
1 can ( 10 3/4 ounce) condensed cream of mushroom soup
1 1/2 c. MINUTE White rice, uncooked
1 1/2 c. milk
1 c. frozen peas & carrots
4 slices Swiss cheese

Preheat oven to 375.

In a saucepan, on medium high heat, mix soup, milk, and peas & carrots.  I like to use the bag of frozen Peas & Carrots where the carrots are in little squares. So cute. 

Bring to a boil, stirring occasionally.

Add uncooked rice and drained tuna.  Mix lightly.

Pour HALF of mixture into a well greased casserole dish.

On top of half the tuna mixture, lay 2 slices of Swiss cheese.

 Pour remaining tuna mixture on top of the Swiss cheese slices.

Top with 2 more slices Swiss cheese.

Cover top with tin foil and bake at 375 for 20 minutes.

After 20 minutes, remove foil and bake another 10 minutes or until cheese is all melted and bubbly.  Watch, as times may vary. 

Top should be bubbly and ooey and gooey and Swell looking!