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Tuna/Noodle Casserole This is lifted from a letter from Norma LeFevre to Alan Hatch, dated 1 Dec 1970. I don't really have a recipe for the tuna casserole. However, I use about 8 ounces of dry noodles, 2 cans (10.5 ounces each) of cream of chicken soup, (if you can't buy that, then thicken some chicken broth) and 12 to 14 ounces of tuna. Cook noodles and add other to them and simmer or bake. Bake 30 minutes or simmer 10 to 15 minutes. Oh yes, top with grated cheese either way. If you desire a bit of color, add a few parsley leaves or some chopped pimiento or both. Be careful to not over salt, as both the tuna and soup are both very salty. I think I left black pepper out, but it needs a little. Also it burns very readily when simmering, same as the other (tamale pie).
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