Back in the days when I was a working mother, payday came only once a month, which meant a major trip to the grocery store for supplies to last the entire month.

Tuna, noodles, cheese, and canned soups were always high on the shopping list.

There were times when we ate better at the end of the month than we did at the beginning as we started using the things we had saved for “in case company came.”

Tuna and noodles, however, usually showed up early on the first-of-the-month menu.

Mix together in casserole dish:
8-oz. package of cooked noodles
1 or 2 cans of tuna, drained
(Now I use the new packaged tuna which is much better.)
1 ½ cups sour cream and ½ cup milk
OR 1 can mushroom soup and one can of milk
OR 1 cup sour cream, ½ cup mayonnaise, ½ cup milk (this is good)
Salt and pepper to taste
Sprinkle with bread crumbs, grated cheese, and a little melted butter.

If you have a food processor you can combine the bread, cheese, and butter and process until crumbly.

I sometimes make a bunch of this mixture and store in the freezer to use on top of casseroles.
Bake at 350 until topping is brown and filling is bubbly—probably about 45 minutes.