No, there is no way in hell I’m kidding.

Between our ever deepening New Great Depression and minute-by-minute updates about the Emerging Pandemic, there has never been a better time to revisit this childhood classic.

It has to be the cheapest supper out there [except, of course, for fried bologna, and I have no doubt it shall, at some point, come to that]. It can be endlessly retrofitted. It will fill anyone up, and it will transport one back to those mythical days of innocence and ease.

Let’s start with the Sturdy Original, direct from Campbells’ own website:

Mid-Century Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimentos
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles 2 tbsp. dry bread crumbs 1 tablespoon butter OR margarine, melted

PREHEAT oven to 400°F.
MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.
BAKE for 20 min.
STIR . Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. or until hot.

Have some fun if you will:

Save some of the pimientos for mixing up your own sandwich spread [grated processed cheese food, mayo and chopped pimientos].
Add some diced onion.
And Real Men and Women eschew the bread crumbs and add a topping of crushed potato chips or…tinned French fried onion rings.

Before you know it, you really will believe you’re sitting at a turquoise formica kitchen table, crickets are merrily chirping outside and dad’s in the den with his Pabst.