My father and I have been reminiscing lately about my mom’s tuna casserole, the one she used to make in the 60s, with cream of mushroom soup, broccoli, lots of cheese, and a crushed potato chip topping. Mom has only the vaguest recollection of a tuna casserole (“I think it had broccoli in it.”) In fact, today she said she had no memory of it at all. Did she really make it? Or are dad and I remembering something instead from a school cafeteria? In any case, I attempted to reproduce it for today’s lunch, in honor of the weekend and long forgotten family traditions. Entering our pantry for the first time in 20 years was a can of Campbell’s Cream of Mushroom Soup (really must use this one, no other will do.) Also, I used Kettle potato chips – very good quality. The verdict? Yep, it’s definitely tuna casserole – filling, cheesy, crunchy topping, not too tuna-y. I haven’t had this in years, decades probably. The visiting picky eater kids (okay, not that picky, thank God) had three servings. This is a good sign.

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