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Hey y;all, Tiffany here.
While I was a missionary in Puerto Rico for 18 months, we sometimes would get visitors from church headquarters in Salt Lake City, Utah (their title is General Authority). One time, a General Authority came and visited all of the islands included in our mission, ending with a conference in Puerto Rico for the missionaries.
A couple of days before the conference, our mission president’s wife called my companion and me. Their flight wasn’t due to land until about an hour before the conference, and then a second conference had been scheduled an hour after the first. She asked if I would be willing to provide dinner for them that they could eat in that in-between hour.
Thankfully, I didn’t panic until after I calmly said, “Of course, we’d be happy to” and hung up.
“What if it’s disgusting? What if they’re allergic to something I make? What if I poison them? Oh gosh, what if one of them DIES after eating my food because I’m such a terrible cook?! I’m going to be excommunicated for killing a General Authority!”
Those were just a few of the thoughts running through my mind that evening. My companion (very wisely) refused to let us go to the grocery store, seeing how it was about an hour after curfew.
Fortunately for me, my very wise aunt had provided me with a recipe book filled with many of our family favorites, including this recipe. I knew it was one that I couldn’t mess up too badly (and therefore my Church membership wouldn’t be put in jeopardy).
It turned out deliciously, and no one died! That gave me the confidence to make it for Phillip shortly after we married – and guess what – he didn’t die, either! It’s actually become one of his favorites.
Basically, if I can make it without killing important people, then you can, too! 🙂 It’s very simple, but it’s really good.
Simple Tuna Casserole
- 2 cans cream of mushroom soup
- 8 cups egg noodles
- 4 cans drained tuna
- 1 cup milk
- 1/2 chopped onion
- grated cheese
Preheat oven to 425 degrees. Cook and drain noodles. In a large bowl, mix all of the ingredients together (including the noodles) except for the cheese and pour into a 9×13 casserole dish. Top with the cheese. Bake for 15 minutes or until cheese is melted.
To help make this meal healthier, we like to add a can of peas to the mix before putting it in the dish. It’s one of our favorite make-ahead freezer meals.