Lest you think I'm a fancy 5 course truffle dinner eating foodie, today I want to give a shout out to the simple and hearty Tuna Noodle Casserole. My girl Paula Picatta makes the best one I've had, and she does it old skool. Yep, that means with canned soup. No fancy bechamel, no mornay sauce simmered over a bain marie. Nope. Chunky rigatoni, good Italian tuna packed in oil, a couple of cans of cream of mushroom, with a sprinkle of breadcrumbs and cheese on the top. It's comfort in a bowl.
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