Jail House Tuna Noodle Casserole

That old Perfection Salad reminded me of another old time favorite that probably made the jail scene since it is so cheap and easy to throw together. Remember Tuna Noodle Casserole?
Imagine Paris Hilton’s delight at this starch heavy treat.

Jail House Tuna Noodle Casserole:

1 small can tuna, drained
1 can of cream of mushroom soup
1 bag of noodles, 12 to 20 ounces depending on how many you need to feed

Boil up the noodles. Heat the tuna and mushroom soup until hot. Stir into noodles and serve. Serves 6 to 10 to 14 to 18. Just increase the number of noodles. Oh, and be sure to over cook the noodles in plenty of heavily salted water. Noodles should be nice and limp

Or you can dress up that original 1950’s recipe and serve it the way my kids loved it.

Erma’s Tuna Noodle Casserole:

1 small can tuna, drained
1 can of cream of chicken soup
1 diced green onion with the green tops
1 cup sour cream
12 ounces of thin cut noodles
1 can French Fried Onions

Boil the noodles in salted water, but do not let them get mushy. Brown the onion in butter in a small frying pan until the onions are limp. Mix tuna, soup, onions, and sour cream; then stir in the noodles. Place in a greased 9″ casserole. Bake for 15 minutes at 350 degrees. Top casserole with a layer of French Fried Onions. Bake for another 8 to 10 minutes.