This recipe from a friend of my Mother, Eleanor Parrish. On a piece of note paper, it’s dated August 1971. The families shared neighboring cottages at Lake Louise in Northern Michigan for twenty-five years. Let’s try it!

2 Cans Chinese Noodles

2 Cans White Tuna (or 2 cups cut chicken)

2 Cans Cream of Mushroom Soup

1/4 Cup Onions (simmered in butter)

1/2 Cup Almonds (cut) or Pecans

In buttered casserole put one can of the dry noodles, then the mixture of tuna, soup etc. Put the other can of noodles on top of mixture. Add a few of the almonds on top.

Bake at 325 deg for 35 or 40 minutes. It should be heated thru.

Good Luck!

The wish for luck is from Eleanor.

Photography By Mary Anne Whitchurch Tuck

By Eleanor

Fresh from the recipe box…a bit wrinkled..but readable..

Loved to write since high the years pass memories and relationships are primary. (There is also room for an opinion or two.) Feeling good at the age of eighty-five, enjoying life and a hobby of photography. Lived on a small farm for sixty-one years. welcomed three sons, two grandkids, and 3 greats. Owned and operated an Ace Hardware and Hallmark Shop, managing also to raise sheep for ten years. Shared sixty-two years of marriage before his passing in 2017. One son has also passed on to the next life, Memories really are "Made From This". Welcome to my world!

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