Growing up in the Pacific Northwest there are things I had access to that other folks did not. My Grandpa George was a commercial fisherman out of Westport Washington. We could have amazing seafood all year long depending on the season. In the late summer months that would be tuna. My grandma Ivy would can hundreds of pounds of tuna every year. It is delicious straight out of the jar and in so many recipes. I owe my grandmas so much gratitude. They gave me skills that I think are now turning into a lost art. Home canning is one of those crafts that I find priceless. I now have to buy my tuna since my grandparents are gone, but it’s from a friend of theirs, so I love still having that connection. I do tend to get a little weepy when I drive up to Westport to pick it up, but it’s a good weepy, a loving weepy. I can tuna usually in July/August when the windows can all be open! This week's recipe is one of my work nights goes to’s. Everyone’s family has a recipe for Tuna and noodles I’m sure, but this is how I make this classic at my house. This is being presented in a dazzling Red Bacopa covered baker that is on sale this week for $89.99 regular price 187.99. Price is good through 1/27/19. Please send a private message if you are interested or follow the link on the web page.
Smacznego!

Tuna and Noodles

  • 16 oz shell or elbow macaroni
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1/4 cup white wine
  • 1/2 cup chicken or vegetable stock
  • 2 cups white cheddar grated
  • 4 stalks of celery chopped
  • 1/2 onion chopped
  • Lots of sliced mushrooms, I use two cartons or over a pound lose
  • 1 large albacore tuna drained
  • Panco bread crumbs
  • Salt and pepper to taste

In a large pot bring a gallon of water to a boil, add noodles and cook until al dente. In a sauté pan add 2 tablespoons olive oil and sauté onion, mushrooms, and celery together for 5 minutes. Mix all ingredients, except panco, together and transfer into a baker. Cover with panco bread crumbs. Bake at 350 for 50-60 minutes or until browned and heated through. Serve with crusty bread, and garden salad.