I was home alone last night.  Debbie was in California.  Everyone else – of course – over the hill and far away.

I got it in my head to make a tuna noodle casserole.

Here’s how it was.  I bought a boatload of canned tuna some weeks ago as part of a low-carb diet notion, and have to keep reminding myself of ways to use them up.  So tuna.  Then I saw some yogurt in the fridge, so I looked up “canned tuna and yogurt” in Epicurious and a couple of other online sources.  Got not so much.  But relaxing the criteria to a mere “canned tuna” surfaced, as you might imagine, a number of cuts at tuna noodle casserole.

I noticed at this point that there was maybe a cup of leftover pasta from Debbie’s and my last meal together, so things were beginning to look good.  And I even found a can of Campbells Cream of Celery soup in the basement.  The fundamentals were in place.

Ultimately, I just improvised.  I put together canned tuna, used pasta, cream of celery soup, grated cheddar cheese (had that too), canned sliced olives, frozen peas, and, as a Crummy flourish, a couple of tablespoons of harissa.

Here’s how it looked coming out of the oven (not the best picture, sorry).

Actually pretty tasty.