KFS Recipe Exchange

I was gifted this book when I was very young, and we still use it today. Our favourite recipe (before having my daughter who does not like canned tuna) was the tuna casserole. For the picky eater in my family, we still make this recipe and substitute a couple cooked chicken breasts for the tuna (its a smell and texture thing for her - she said "real" tuna doesn't "smell", "taste" and "feel" the way canned tuna does. We also don't even bother with the bread crumb topping. T...una Noodle Casserole This comforting and reliable tuna noodle casserole recipe can be made entirely with a few staple ingredients from your pantry, so you don’t even need to plan ahead to serve up a hot, hearty meal everyone will enjoy. No defrosting, chopping, or sautéing neededjust chunk tuna, buttery egg noodles and peas in a creamy mushroom sauce, baked under a crunchy bread crumb topping until golden. Cost per recipe: $5.01 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 2 tablespoons chopped pimiento (optional we don’t use this) 1 cup frozen green peas 2 cans (about 5 ounces each) tuna in water, drained 4 ounces (about 2 cups) medium egg noodles, cooked and drained 2 tablespoons plain dry bread crumbs 1 tablespoon butter, melted Instructions Step 1 Heat the oven to 400F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Season the mixture with salt and pepper. Stir the bread crumbs and butter in a small bowl. Step 2 Bake the tuna mixture for 20 minutes or until hot. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Step 3 Bake for 5 minutes or until the bread crumb mixture is golden brown. https://www.campbells.com/recipes/tuna-noodle-casserole/

I was hoping this could be a space where families could share favourite recipes and tips and tricks for their pickiest eaters! It was also suggested that we invite our elders to join as well! So please invite anyone you think might like this page!