Hangover Helper Recipe #2: An Easy Tuna Noodle Casserole Recipe

September 10, 2012 6:12 PM EDT | By Anthony Smith
Tuna Noodle Casserole
The next time you're hungover, turn to our Hangover Helper #2: Tuna Noodle Casserole Recipe (Photo: Creative Commons)

For our next addition to the Hangover Helper pantheon, we're going to be bring those poor braincells of yours back to life by tickling your taste-buds with ooey, gooey goodness. This week, our incredibly easy recipe for Tuna Noodle Casserole will have you doing it right each and every single time. Many apologies to my mother for committing this recipe to print, but so it goes.

1. Preheat your oven to 300 F.

Since much of the cooking for this recipe happens on the stovetop, it's totally okay to cook this at a relatively low heat.

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2. Cook most of this recipe on the stovetop.

Bring a pot of water to a boil, then add three boxes of Velveeta Macaroni. This is crucial. Don't substitute any other brand, don't get fancy here. If you don't want to use Velveeta, don't make this recipe.

Follow the instructions for cooking the macaroni, cutting it back by just one minute. Drain it, return it to the pan, then add those three packages of Velveeta Cheese Sauce to it.

No one said this recipe was going to be healthy, or even real. But we can promise good.

3. Add some flavor to it.

At this point, I like to add one cup of sour cream and a heaping cup of Campbell's Tomato Soup. Stir it up and taste it. If it needs a little more acid, pour some more soup in. If it needs a little creaminess, add the sour cream. Just be careful not to make it too wet.

Last, add two packets of Starkist Tuna to the mix. Stir it up, then taste. You want something that's wet-- but not too wet-- so that it doesn't dry up in the oven, nor will it become a sort of soup when you take it out.

4. Bake it.

Add it to a baking pan (I use a 9" by 13" one), cover the top tightly with aluminum foil, and bake it for forty-five minutes. Remove the aluminum foil, then bake an extra fifteen.

I serve it pretty much immediately from here, but it's up to you. This recipe will keep for three days in the fridge, but if your house is like mine, I doubt it'll last that long.



© 2012 Food & Recipe All rights reserved. Do not reproduce without permission.

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