Hey, guys! It’s Rosemary, one of Erin’s good friends, here to hijack Bows & Sparrows for my cooking column. Today, I’ll be sharing my mom’s tuna casserole recipe. Growing up there’s always that favorite family recipe that, no matter how much your taste buds mature, will always hold a special place in your heart. For me, it’s this dish, which my mom starting making for me when I was just a wee kiddo. Spring, summer, fall or winter – it doesn’t matter, I crave this dish year round.
It seems that tuna casserole recipes can vary widely from family to family. For instance, a friend of mine was just telling me that her family puts potato chips on top of hers! To that I say, BLASPHEMY! My mom’s recipe combines dill, canned mushroom soup, elbow macaroni, cream cheese and butter – culminating in a rich and creamy goodness that will clog your arteries and warm your heart.
Shortly after Erin and I first became friends (back when we were only 14 years old), she was introduced to this family classic and it quickly became a favorite of hers, too. When we moved away for college, my mother sent us off to our respective colleges armed with this recipe and a few of our other favorites. Now, nearly 20 years later, we are still enjoying my mom’s tuna casserole.
Last Thursday, I decided to invite some friends over, including Erin, Justin (our photographer for the evening), Toni (of Mimomito), Nathan, Jimmy, Jeff and Kate. Some partook in the meal, while others just joined us for libations and sweet treats. All-in-all, it was a wonderful night with good friends and fabulous food!
Download the recipe for my mom’s quick and tasty casserole here, and visit Epicurious for instructions on how to make the green beans with bacon and shallots dish I served alongside. A special thanks to Darcey Self, who designed the super swanky recipe card (see download), and to Justin Short for taking pictures throughout the night!