Saturday, October 02, 2010

Home Cooking: Perfect for Teenage Boys

Who knew that when I was in junior high school, taking my required cooking class (yes, it was required clear back then) that I would add to my recipe files a casserole that would become a family favorite? As my boys have grown, I’ve gone from making this dessert in a small Corningware dish to now baking a 9 x 12 Pyrex to prepare enough for dinner, and even then, they sometimes complain there isn’t enough, especially for leftovers.

So what is this dish that teenage boys will love? Think about boys when they go to a party. What do they love to munch on the most? Well, my kids head to the chip bowl, and potato chips are the key ingredient to this Potato Chip Tuna Casserole that is simple to make and fills up the stomach of a growing boy.

How easy? Well, my ten-year-old can make this one pretty much on his own, although I usually remind him of the correct amounts for the ingredients. He’s been helping me make this dish since he was about five years old, so it’s a great way to get your little ones involved in helping fix dinner.

Depending on how many servings you plan to make, you may want to increase of reduce the numbers for the following ingredients. I’ve given you what I currently use for the 9 x 12 Pyrex, a meal that usually serves four teenagers with enough left over for me.

You’ll need:

Large bag of Lay’s Regular flavor Potato Chips
4 cans Campbell’s Cream of Mushroom soup, undiluted
4 cans Tuna, packed in water

Pre-heat oven to 350 degrees.

Lightly coat all four sides and the bottom of the Pyrex dish with margarine. Smash the bag of potato chips until chips are in corn flake-size pieces, then distribute enough of the chips to coat the bottom of the dish in a nice layer. You’ll want enough to also cover the top of the dish.

Open and drain the water from the tuna, then using a fork, flake the tuna on top of the entire baking dish, spreading out the meat to all corners.

Distribute the cream of mushroom soup in the same manner, then fill one empty can with milk and distribute that over the entire dish as well.

Cover the entire top of the dish with the remaining potato chips.

Bake for 30 minutes or until bubbly hot. If you bake it too long, the chips on top will become crunchy.

I serve this dish with bread and butter.

Note: The original recipe had shelled, unsalted nuts in the mixture, but I didn’t like it as well that way.

Not only do my boys like this dish, but my husband loves it as well. The boys have requested it several times in the last few months and we're having it again this week.

And who said real men don’t eat casseroles?

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