Although this dish is not particularly Southern, and you probably won’t find it on the buffet at the Blue Willow Inn, it is one of Louis’ favorites and maybe yours too.
1 (6-ounce) can solid white tuna packed in water
1 (9-ounce) package seashell noodles, cooked and drained
1 (10¾-ounce) can condensed cream of mushroom soup
½ plus ½ cup grated cheddar cheese
½ teaspoon salt
25 Ritz crackers, crumbled
Preheat the oven to 350°. In a medium-size mixing bowl mix the tuna, noodles, soup, ½ cup of the cheese, and the salt together. Pour these ingredients into a 1½- quart casserole dish and bake for 30 minutes. Top with the cracker crumbs and the remaining ½ cup cheese. Return the casserole to the oven just long enough for the cheese topping to melt.
YIELD: 4 TO 6 SERVINGS