One Dish Casseroles: Friday Tuna Casseroleby Kendall

A casserole fitting for this day of the week. I don’t know why this tuna casserole recipe is meant only for Fridays—maybe because during Lent you’re not supposed to eat meat on Fridays? Or maybe because it’s a quick and easy dish after a week of cooking for the family. Either way, Friday Casserole has the signature macaroni and tuna, with canned lima beans, corn, bread crumbs, cheese, and more.

Friday Casserole

2 (8 oz.) pkgs. macaroni
3 (7 oz.) cans tuna, drained and flaked
2 c. canned, drained whole kernel corn
2 c. canned, drained peas or baby lima beans
2 c. cubed Cheddar (sharp) cheese
1 qt. milk, heated
4 tsp. salt
½ tsp. pepper
½ c. dry bread crumbs
2 Tbsp. butter or margarine

Cook macaroni in boiling salted water, as directed on package, until tender. Drain. Put in 2 greased 2 qt. casseroles.

Add tuna, corn, and peas.

Melt cheese in milk; add seasonings. Pour over macaroni and fish-vegetable layer, mixing slightly. Sprinkle bread crumbs over top; dot with butter.

Bake in moderate oven (375) 20 minutes, or until browned. Makes 12 servings.