My wife wanted tuna noodle casserole for supper so that’s what we had. For me it’s another old friend of a meal. Not sure of exactly how many I have made but it must be a few hundred. We try to only have pasta once a week, so this is the pasta for this week. It’s also just a very good supper. Over the years I have turned into kind of a snob when it comes to the tuna I use. When it’s comes to canned tuna I only have one choice, solid white. Even the flaked white I find doesn’t have as good a taste, don’t use it for a tuna salad sandwich either. The flaked or chunk style canned tuna in a casserole just blend in to much. I like having big pieces of tuna to bite into in a casserole. You just don’t get that texture with the flaked or chunk style. So if wanting that solid piece of tuna to bite into makes me a tuna snob I happily embrace being a snob.
I did change it a little from the normal recipe I make which I posted Dec. 2018. I had green onions in the fridge, so they got chopped and added. That’s part of the nice thing with any casserole, you can add other things if you want. Tomorrow will be a meat and potato day yet to be determined.
How I Cook — by Graham Stewart 
I only made tuna noodle casserole once in my life and it was surprisingly tasty. Chunk tuna yes … tomatoes NO.
Tomatoes are optional. I use them because we both like them.
🙂