We fed the missionaries last night and I made my stand-by tuna noodle casserole (again, from Sheri Cook in Utah). Everyone was satisfied and I'm getting pretty good at throwing it together. Served with spinach and strawberry salad, green beans and dinner rolls it served the 6 of us with leftovers.
12-16 oz. pasta, cooked (shell, twist or whatever)
2 cans cream of chicken soup (or one big can, if your store carries it)
3 small cans tuna
bag frozen broccoli/cauliflower mix, cooked
1 cup or so cubed or shredded cheese, mixed in and some sprinkled on top
Mix well in a casserole dish. Bake uncovered in a 350 oven until heated through and cheese is melty. You can top with crushed cornflakes or crackers, but we never do. I just cook it until it's barely crusty on top.
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