Comfort Food

I don’t know about the rest of you out there, but this freezing cold weather we’ve had in the midwest makes me want to put on my sweats when I get home and have some comfort food.

For someone who loves to cook gourmet meals and teach culinary classes, this past month seems to have me posting lots of casual comfort type dishes.

As I sit here sipping on a cup of hot green tea trying to warm my inners, I find myself posting another one of my favorite comfort meals.

The kids are gone now so it’s just my husband and I with our 2 dogs. So I decided to fix one of our favorites from the past – Tuna Noodle Casserole. Yes, you read that right. I love this dish and so does my husband. I debated whether or not to post it, thinking you’d all be wondering what kind of dishes do I teach in my classes. I have a wonderful list of menus from simple to complex, if you’re interested in seeing them, but who doesn’t like comfort food – especially this time of year?

So tonight I decided, why not share this dish? I’ve been making it since my husband and I got married over 25 years ago and now for my kids as well. It’s warm, soothing and really delicious!

Tuna Noodle Casserole


12 oz can White Albacore Tuna packed in water, rinsed and drained
6 oz. whole wheat penne pasta, cooked
1 can Cream of Celery Soup ( I use Healthy Choice)
1 can Cream of Mushroom Soup (I use Healthy Choice)
2 cups shredded cheddar
1 (7 oz) jar pimentos, drained
1 tablespoon dried minced onions
fresh ground pepper, approximately 1 teaspoon
2 (10 oz.) boxes frozen chopped spinach, thawed and drained

1 small container French’s Fried Onion Rings

Take all ingredients except the onion rings, mix together and place in a casserole dish that’s been sprayed with non-stick cooking spray. Then pour the onion rings over the top. Cover with foil and Bake at 350 degrees for approximately 45 minutes or until the edges start to bubble.

I know this isn’t a fancy meal but believe me it’s REALLY good. When my kids were younger they hated fish. I never told them what was in it, but they always seemed to go back for seconds.

If you make it for your family I hope they enjoy it as much as mine do.

Bon Appetit!

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  1. Hi Vicki,
    Thanks for the tip about Fleming’s Steakhouse. If I’m ever in Missouri, I’ll have to check check it out. It looks like their recipe uses even more heavy cream! Of course, nobody expects mac and cheese to be good for you. 🙂 Thanks for visiting Cheers, Hilary

  2. They have Flemings in other states, not just Missouri. You can check the locations on their site:

    For those of you wondering about Flemings recipe for Mac n Cheese check out this site. Apparently from the chef I spoke with there this is it.

    If you’d like to see Hilary’s yummy recipe for Mac n Cheese check out her site listed above.

    Thanks Hilary.

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