Tuna noodle hotdish recipe

by on Aug.30, 2010 , under random

My recent Multilingual column mentioned tuna noodle hotdish. For those readers who aren’t familiar with this snowbelt classic, here’s a recipe.

This is an old standard for Norwegian-Lutherans in the USA snowbelt—it’s what we make when our neighbor’s recovering from surgery, or when a friend has just had a death in the family, or when we need to bring something for the church potluck, or if it’s a cold night and we’re hungry.

It’s not a fancy recipe—and that’s the whole point. It’s cheap, easy comfort food.

  • one can of tuna
  • one 12 oz bag of egg noodles
  • one can of cream of mushroom soup
  • a few slices of Velveeta
  • salt
  • pepper
  • oregano
  • potato chips

Prepare one package of egg noodles in boiling, salted water according to directions on the bag. Drain. Add tuna, cream of mushroom soup concentrate, about half a soup can of water, Velveeta, salt and pepper, and oregano. Stir, return to heat, and heat through. Correct seasonings. Top with crumbled potato chips.

Variation: top with potato chips and heat in oven-proof casserole at 350˚F for about 30 minutes.

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