Macaroni and Tomato

I am not a chef. I don't really enjoy cooking. Baking is okay, but often I end up with burnt cookies and hideous cakes.
Though we did realize recently that the top heating element in our oven isn't working. So maybe all those burnt cookies weren't my fault.

Baby Maegen eating macaroni and tomato circa 1991

This is a Rydalch family recipe. In fact, my aunt Katie made macaroni and tomato the same night I did!
Macaroni with tomato soup, it's yummy, and easy, and babies love it. Husbands don't necessarily love it-- mine doesn't-- but it's a great to make for lunch when he can't come home, or dinner when he's out fishing late.

Here's the recipe, and it's insanely easy.

Ingredients:
elbow macaroni
tomato soup
milk

Directions:

1) Cook your macaroni according to instructions and drain. I'm not going to specify an amount. I usually eyeball about 2 cups for a pretty even ratio, but some people will like more soup and some will like more noodle.
2) Add one can of tomato soup, and one can of milk. (I never use water to make tomato soup, but if you prefer it that way, you could probably substitute water)
3) Stir and serve.

3 ingredients, 3 steps.

Super delicious in the 90's,

Still delicious 22 years later!

As you may have noticed, I strip Mack down to feed him.

And he's eating out of tupperware because these are actually the leftovers, and he's having them for lunch. Why dirty an extra dish?

Chances are, you'll have to bathe your child after this scrumptious meal.

Scrumptious Tuna Casserole

You may have been shocked to read that I made tuna casserole for my birthday dinner. I have to admit, there are some years I almost change my mind and do something else, but it's gotten to be a tradition. So much so that my mom still makes it on February 28th whether I'm there or not. I love making that kind of 

 impact. So I made it again this year, and Nathan only made a few faces while he ate. Mack loved it! SUCCESS!
I decided it would be prudent to share my recipe so that if you dared, you could try it out and maybe love it along with me and decide to make it every year on your birthday.
Or not.
But I still think I'll share.
Here's a snapshot of everything you'll need to make Tuna Casserole.


Now I have to warn you, I am no great chef. My talents in the kitchen only go so far as the ability to not poison my family. I'm also not super great about recipes. I see them more as guidelines rather than rules, which may be part of my problem.
So this recipe is very flexible, because almost all the measurements I'm giving you are just made up.

Scrumptious Tuna Casserole!
You will need:
About three cups of uncooked elbow macaroni (other noodles can easily be substituted)
Around 1 cup of frozen peas (never canned!) Fresh would be fine, but tedious, so for me frozen is the way to go. I like lots of peas, so I'm pretty sure I used more than a cup.
1 can of cream of chicken soup (or cream of mushroom, but I prefer the chicken).
1 can of tuna (it's better with the more expensive stuff, but isn't everything that way?)
Grated cheese. Amount is up to you. I like lots, and have successfully used cheddar or colby jack.
Sour cream and onion chips (or sour cream and cheddar). Completely optional. Your tuna casserole will turn out just fine without them, and if you're planning to be eating these as leftovers I would leave off the chips, as they are very soggy and gross when reheated.

Preheat your oven to 350°F  I usually forget to do this and end up having to wait for the oven to warm up later.

Cook your macaroni for around 5 or 6 minutes. It should be under-cooked  because the noodles will finish cooking in the oven later.

Here you can see that I've put my noodles in a casserole dish with the soup, tuna, peas and a dash of cheese.

Mix that deliciousness together!

Crumble your sour cream and onion chips on top, and follow with cheese.
As much cheese and chips may be used as desired by the chef. I use quite a bit of cheese.

Stick your casserole in the oven. It will take 20-30 minutes to cook.

Enjoy!