Grandma Neena’s Tuna Casserole

(Mentioned in Episode 8 of “A Woman with a Very Large Knife,” which you can find in the podcast section.)

This pure Lutheran church-basement hot dish. From my People to Yours.

Bake at 325 degrees, uncovered.

•1 bag potato chips
•1 cup white sauce (see below)
•1 tsp dried mustard
•Salt and pepper to taste
•Juice of medium onion (Halve a yellow onion, and scrape with knife to get juice.)
•1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
1 1/2 5 ounce cans tuna, drained


First, the white sauce:

•In a saucepan, combine 2 Tbsp butter and 2 Tbsp flour until blended; add 1 cup milk, stir over low to moderate heat until thickened.

•Add mustard, salt, pepper, onion juice, cheese, and blend thoroughly.

•Add soup and tuna.

Line bottom of casserole dish with crunched potato chips; pour in half of tuna/white sauce mixture, then add a layer of chips, then tuna, then chips. Bake for 45 minutes, uncovered, at 325 degrees.