My Friend Amy recently came up with this idea to celebrate autumn and all the great foods that go with it. I have to say that Autumn and Spring are my favourite seasons (I can never decide which I like more). I love the smell of the leaves, the colours, and the lovely wind. I enjoy bundling up because it’s just a little chilly (not freezing yet) with hand-knit scarves and cowls.
My favourite fall recipe (also the one I’m most proud of) is my Pumpkin Spice Loaf. I absolutely love the pumpkin spice loaf from Starbucks, and I was determined to make it. After many failed attempts and some mediocre loafs, I discovered the secret to Starbucks’ Pumpkin Spice Loaf. Now, since I already shared that recipe for Tea Talks so I need to share something different.
Then my second thought was my mother’s Oven-Roasted Vegetables. So I went searching for a picture, knowing that I made them when we were living in London. Well, it turns out I already shared the recipe for Oven-Roasted Vegetables as well.
So I’ve decided to share my mom’s lovely Tuna Noodle Casserole adapted from the Better Homes & Gardens Cookbook! I love canned tuna and this casserole is perfect straight from the oven, or reheated for lunch the next day. It’s comfort food and a well-balanced meal.
Tuna Noodle Casserole
Preheat oven to 375