Growing up in suburban Dallas in the 70s, Mom and Dad both worked so my younger brother Leo and I got to be pretty self sufficient at an early age. In elementary school, the house key around my neck jangled on a metal chain whenever I tore across the playground to chase soccer balls, boys, and butterflies. After school, pedaling home on bikes sporting book-stuffed baskets, Leo and I slugged out the 2 mile uphill ride. (Yes, really, uphill all the way) By the time we let ourselves in the house, we were starving.
Our after school routine started with turning on the TV (and I do mean “turn”, there was actually a dial), honing in on the cartoon channel. Scooby-Doo, Super Friends, and in a pinch, PopEye. After cartoons, the sitcoms rolled in, like Gilligan’s Island, Brady Bunch, and in a pinch, Bonanza. Leo and I never fought about what to watch. Channel surfing and programming choices were practically non-existent with only about 4 channels available for viewing (hey, this is the pre-cable, pre-satellite dish era.
With cartoons already running lest we miss anything, we’d fix the perfect snack(s) with one eye on the screen, and settle in front of the TV. Being a frugal, Chinese immigrant family, our new couch was covered with sheets when we didn’t have company over. So being on the couch felt like being in a cozy bed.TVs back then were like large heavy pieces of furniture. Ours was built into this wood cabinet. There was a lace doily on top and some kind of empty crystal bowl on top. Empty because Leo and I had eaten all the pastel colored meltaway mints the weekend prior.
But I digress; let’s get back to the perfect snack. The first course snack to go with cartoons usually consisted of a bowl of cereal (Frosted Flakes, Lucky Charms, or in a pinch, Raisin Bran) or maybe a few slices of American cheese. Or both. Another favorite was salty sweet heaven, a scoop or two of chocolate ice cream laced with a generous helping Ruffles potato chips. Then there was Mrs. Baird’s impossibly soft white bread (a local Dallas baker) held together only by the pesky crusts, spread with a thin layer of softened butter); not toasted bread, just plain, straight out of the bag. Or white bread sprinkled with white granulated sugar. The crunch of the sugar on the tenderness of the bread really hit the spot for our simple carbohydrate cravings. The bread would get stuck to the top of our mouths, and we’d have to pry it off with our tongues so we could continue to scarf.
The sitcoms called for something warm and more substantial. Kraft Macaroni & Cheese was a typical second course. The steaming, creamy orange glow so inviting, so satisfying, even though it didn’t really taste like cheese at all. Maybe we craved salt after our sugar binge earlier. Soup out of the can also very popular, particularly cream of mushroom and chicken noodle. By this point, you’re probably thinking that I’ve had 3 heart attacks from early childhood exposure to excessive sugar and salt. But hey it was the 70s, nobody cared about that stuff yet, or whether things were fresh or processed. Convenience was the name of the consumer game. Mom loved that she didn’t have to do anything except buy it. She was relieved to know that we weren’t alone and hungry while she worked. Compared to making Chinese food from scratch (we used to have a potsticker assembly line and wonton wrapping marathons), packaged foods were heaven sent.
By 5th grade, my parents started working longer hours. Dad had started his own business and Mom got promoted to manager. Leo and I had to expand beyond just snacking. In this new era, we learned an exotic new dish known as the casserole. The origins of our first casserole are mysterious, and it’s name is unknown. Perhaps a women’s magazine at the dentist’s office or a friendly neighbor supplied the basic recipe. Wherever it came from, this casserole was here to stay. I call it After School Casserole Delight. An irresistible melange of hearty elbow macaroni bathed in creamy and satisfying mushroom soup. The surprise of chunks of tuna lent a substantial bite, delightfully accented with a crunchy breadcrumb topping. It was the ultimate comfort food that even a 5th grader could compose. A medley of flavors that only processed foods could deliver. Warming, filling, and homey comfort food for growing, home-alone kids.
Now that I am the mom, I wanted to share a bit of my childhood with my kids. So I still make this casserole, but I upgraded ingredients a bit. Though if you wanted to bring back the 70s, you could always use real Campbell’s soup.
After School Casserole Delight
Ingredients
| Quantity | Authentic | Upgrade/Food Sensitivity | Substitution |
| 6 oz | dry elbow macaroni; cooked al dente & drained | organic/brown rice | |
| 5 oz | canned tuna fish, drained | pole-caught albacore/pan fried Ahi | homemade or store bought shredded chicken; flaked salmon, bones removed |
| 14 oz | 1 can of condensed cream of mushroom soup, made to directions with added milk or water (you will have a total of about 21 oz after adding liquid) | homemade thick style cream of mushroom soup | |
| Optional | |||
| 1 bag | frozen peas | organic/ fresh shelled | |
| 5 T | breadcrumbs | organic/homemade | |
| grated cheese to taste | California organic dry monterey jack or parmesan | ||
| Salt & pepper to taste |
Heat oven to 350F. Butter/oil/grease a 9x9” baking dish.
In a large pot or bowl, combine all ingredients except breadcrumbs and cheese (including the peas if using) until mixed evenly. Season to taste with salt and pepper, if desired. Pour into prepared baking dish. Sprinkle with breadcrumbs and grated cheese if using. Bake for 30 minutes or until bubbling and top is browned.
Eat in front of TV.
