When all you want is comfort food.

Thanks everyone for all the prayers for Matthew. He's holding his own right now and I can tell the steroids are starting to have an effect, his energy level is picking up! We go back to the Dr. on Thursday morning so we'll see what they have to say.

Today I had several appointments and would not have survived if it hadn't been for my awesome son Chris (he's homeschooled right now) and my two great neighbors; Heidi & Amy. Each neighbor took Aaron for one appointment and Chris stood guard on Matthew at home. I realized today that we have raised a very responsible (when he has to be) young man. He will make a great dad someday!!

I was really in the mood for some old fashioned comfort food tonight so I decided to make my Mom's Tuna Noodle Casserole. Now I know that not everyone likes tuna, and some of you hate it warm (something about you west coast people ;)), but I grew up on this dish and to this day it is one of my favorites. It super simple, inexpensive and quick! I opened up some canned peaches from this summer and it made me drool for summer.





Mom's Tuna Noodle Casserole



1 lb wide egg noodles (cooked per pkg directions)
1 can cream of mushroom soup
12 oz milk
2 small cans tuna packed in water and drained (or one big can)
2-3 cups frozen sweet peas (or canned if you like)
1 - 1 1/2 cups shredded cheddar cheese





mix all of the ingredients, except cheese, in a large bowl and transfer to a 9 x 13 baking dish. Bake in a 350 oven for 30 minutes. Add cheese to top and cook until melted.



Tomorrow should be fun, I'm providing the snack for Mom's group in the morning. I'm baking a blueberry coffeecake and a Jewish Coffee Cake. Can't wait to share pics and recipes tomorrow. Oh, and for dinner, I'm already planning some Ham and Bean soup :)

Until we eat again!
Simply FAB