Tuna Noodle Dinner

I pulled up to the cash register at the Community Market and saw that Margie was bagging groceries at the next register over. Margie asked me what was for dinner tonight at the Tuesday Evening Meal and Ministry at Central Presbyterian Church in Tarentum. I pointed to the groceries about to be rung up and said, "Tuna Noodle Casserole."

"I like the way you make it better than the way I have to make it for my husband," Margie says. In no time at all I am in a conversation with two cashiers and a bagger about how to make Tuna Noodle Casserole.

By the way, when my car was broken into last week, the thief did not make off with Central Presbyterian's secret recipe for ham loaf. I pity the foolish thief, to imagine that I would carry that prized secret in my car! However, unlike our recipe for ham loaf there is nothing secret at all about my recipe for Tuna Noodle Casserole.

So here is my recipe for a successful Tuna Noodle Dinner.

3 pounds of pasta shells, $2.37
2 12 ounce cans of tuna, $3.98
2 26 ounce cans of cream of mushroom soup, $3.98
2 4 ounce jars of pimientos, $1.98
2 15 ounce cans of sweet peas, $.99
1 7 ounce can of mushroom pieces, $.49
pepper
grated cheese
bread crumbs
cole slaw, apple sauce, and desserts (left over from sell-out ham loaf dinner), FREE
Birthday cake and jello salad, donated

Cook the pasta, drain and place in greased pan.
Mix tuna, mushroom soup, drained pimientos, drained peas, and drained mushroom pieces. Add pepper to taste. Pour mixture over pasta and stir together. Sprinkle with grated cheese and bread crumbs.
Heat in oven at 350 for about 35 minutes.
Serve with cole slaw, jello salad, apple sauce, and desserts.
Distribute any leftovers to those present who would otherwise be hungry the next day.

Follow dinner with Bible study and prayer meeting.

Serves 20 people trying to find their way in this world, redeemed at the price of God's gift of God's Son
Time with the Master, priceless.

File under : Tarentum, recipe