1 can cream of mushroom soup
1/2 can milk
13 ounces of tuna (one big or two small cans)
1 pound egg noodles
1/4 cup grated Parmesan cheese
Preheat oven to 350.
Put noodles on to boil according to package directions.
In the casserole dish, mix the soup and and the milk.
Open the tuna, then hold the lid on as you drain the liquid into the the sink.
Break up the tuna with a fork, then mix it with soup-n-milk.
When the noodles are cooked, drain, then mix thoroughly with the tuna-soup-n-milk.
Sprinkle the Parmesan evenly across the top.
Bake for about 20 minutes, until the top looks a friendly brown.
Why yes, of course, most people call this a tuna noodle casserole. But sometime in early 1983, Beau and I were completely cracked up by a New York magazine competition for bad food names, and we decided that mouse galore had to become a thing.
Wonderfully flexible. If you start out in a kitchen with no food in it at all, you can buy five things and make the whole dish--and only have some useful Parmesan left over. If you're stocking a whole pantry, everything but the cheese is shelf-stable, and Parmesan always deserves a place in the fridge.