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The nectar of the Gods, tuna noodle casserole....

rayrayray Feb 25, 2012 08:59 AM

What is your fav recipe? I made one last week and it was lack lustre. I used macaroni, cream of mushroom, frozen peas and topped with lays potato chips but it did not taste like the delicious tuna noodle of my youth. Please give me your recipes or advice. I need a tuna noodle that tastes like my gran made it. No cheese topping allowed, must be potato chips.

  1. Popkin Feb 25, 2012 09:08 AM

    I can't remember my grandma's recipe, but I DO remember that she didn't drain the tuna, and added the oil/water (she almost always bought oil-packed tuna, but I don't remember which she used in casserole) right along with the tuna into the dish.

    1. e
      escondido123 Feb 25, 2012 09:45 AM

      Mine does not use canned soup but I promise you it will be great. Slice and saute mushrooms until brown, add chopped onion and celery and saute lightly. Sprinkle with a little bit of flour and then add milk and/or cream, stirring until it thickens. Add grated cheddar and stir until melted. Add tuna packed in olive oil that you have drained well, along with noodles. If too thick, add more milk. Crumble potato chips on top (I'm just guessing on this part because I don't use them) and put into hot oven until bubbly and brown on top.

      2 Replies
      1. re: escondido123
        nolbombol Feb 20, 2013 05:19 AM

        Just made this - divine! Sneaked in leeks, carrots and no chips on top - and had no mushrooms so used frozen cêpes and girolle mushrooms! I loved it, the kids loved it....One to remember

        1. re: escondido123
          jdub1371 Mar 10, 2014 07:19 PM

          Yes! That's the way I would do it, except with a splash of sherry in the sauce and crumbs on top instead of potato chips.

          In your face, Campbell's Cream of Mushroom!

        2. p
          Plano Rose Feb 26, 2012 12:46 PM

          I'm 75 so I probably qualify as a tuna noodle expert. First off you MUST use oil packed tuna. DO NOT drain. You also need to use two cans of tuna for each can of mushroom soup The cans have shrunk since your grandma's day. I use half a 12 oz. bag of wide egg noodles. Right on with the potato chips. Good eats.

          3 Replies
          1. re: Plano Rose
            LJS Feb 27, 2012 07:43 AM

            I totally agree with you about the proportion of canned soup to tuna, the correct noodle and the oil-packed tuna (I try to get the Italian tuna, packed in olive oil).

            But you left out the canned/botttled pimento...gotta add the pimento/red peppers: the fresh red pepper, even sauteed, do not work nearly as well as the jarred.

            Personally, I don't feel the need to add cheddar cheese...but that is a matter of taste and debate...the crumbled potato chips are not...they are what makes this dish memory-inducing.

            1. re: LJS
              Plano Rose Feb 27, 2012 01:19 PM

              I'm SO adding the little jar of pimiento next time. Thanks for suggesting it.

              1. re: LJS
                EWSflash Mar 10, 2014 08:18 PM

                Never had it with potato chips, always a thin layer of cheddar. But pimento strips are mandatory

            2. geminigirl Feb 26, 2012 01:55 PM

              This is actually the recipie I'm using tonight as I have some leftover turkey. When I do make it with tuna i use 2 cans. This recipie has always turned out great.


              5 Replies
              1. re: geminigirl
                coll Feb 27, 2012 05:43 AM

                This recipe is close to what I've come up with. I use tuna in oil but drain the oil off. Two cans minimum. And must be Campbells Cream of Mushroom in there.

                I've gotten away from cheddar, I add a soup can of Hellmans mayo and another can of milk to add creaminess instead.

                Extra mushrooms (I like to use dried exotics rehydrated in sherry, but regular are good too), lemon juice, worcestshire all make an appearance. While the noodles are boiling, I saute the mushrooms, some celery and onion in all the liquids plus a pat of butter til almost dry.

                The only thing I cannot go for is potato chips, so I use toasted bread crumbs for a topping.

                Oh and I like to add frozen peas to make it healthy.

                1. re: coll
                  EWSflash Mar 10, 2014 08:19 PM

                  Who makes tuna noodle casserole without peas? It's totally not the same without frozen peas added.

                  1. re: EWSflash
                    coll Mar 11, 2014 02:36 AM

                    Adds a little texture!

                2. re: geminigirl
                  JoanN Feb 27, 2012 06:54 AM

                  A couple of years ago when I used to stock my mother's freezer so she would have meals on hand that she could heat up quickly, this casserole from Epicurious was one of her favorite recipes. I'd sometimes use panko instead of breadcrumbs and substitute gruyere for the cheddar, and would also add frozen peas.

                  1. re: JoanN
                    prima Feb 10, 2014 04:45 AM

                    I often use buttered panko, too, since I tend to have panko on hand rather than regular breadcrumbs. I often add cremini mushrooms, sherry and thyme, as well.

                    Will have to try a TNC with gruyere. :)

                    Last night, I made a very quick stovetop version- not a proper casserole, but tasty for a 6 ingredient, 20 minute supper: pasta, cream cheese, tuna in olive oil (I use an Italian brand, that comes in personal size cans that are handy when making quick meals for one), frozen peas, dried thyme and freshly ground black pepper.

                3. drongo Feb 26, 2012 02:07 PM

                  I sometimes do the Sandra Lee.... uh no.... I mean the Martha Stewart tuna casserole: http://www.marthastewart.com/340388/m...

                  One change I make to that recipe is that I re-use the oil drained from the tuna to saute the bell pepper and then make the roux.

                  I usually use Cento tuna in olive oil. The better the canned tuna, the better the casserole... but the sky's the limit on prices of the really high-end canned tuna.

                  1. Berheenia Feb 27, 2012 05:51 AM

                    This week I am trying out the recipe in the last issue of Cooks Country magazine - complete with potato chip topping and egg noodles. I'll report back.
                    When I was 19 I always made the Kraft Mac and cheese and mushroom soup variety on Friday night- I was a starving art school student and it was the highlight of my week

                    1 Reply
                    1. re: Berheenia
                      Berheenia Mar 2, 2012 03:26 AM

                      I made a double batch of this- it made a ton- 2 large aluminum pans and a two person casserole. I used a big food processor for lots of the many steps. Cheddar and monterey jack are grated, The topping is a combo of butter, white bread, chips and some of the grated cheese and processed in the food processor, The tuna is flaked and combined with warm olive oil, lemon juice s&p. Chopped red pepper and onion are sauteed separately in butter as are sliced white mushrooms. The sauce is made with a roux and chicken broth and half and half - cheese added at the end, Egg noodles are cooked al dente.and frozen peas straight from the bag are the final ingredient. All combined and topped with chip mixture, 15 minutes at 425 . Heavenly.

                    2. g
                      GH1618 Feb 27, 2012 07:53 AM

                      I don't know what's traditional, but I put onion in it, usually white. And black olives (Kalmata, definitely not traditional).

                      1. greygarious Feb 27, 2012 08:41 AM

                        I hadn't made TNC in decades until a year ago. It was disappointing, I think because tuna is no longer the quality it once was. I used oil-packed albacore, can't recall which national supermarket brand. For that matter, I don't think the cream of mushroom soup has the flavor it once did, either. If I make it again I will splurge on imported canned tuna.

                        I had a friend years ago who made a wonderful upscale TNC. She made a cream sauce with onions, roux, milk, and cream cheese. She added sliced olives and drained jarred artichoke hearts and topped it with parmesan bread crumbs.

                        1 Reply
                        1. re: greygarious
                          EWSflash Mar 10, 2014 08:21 PM

                          Try it again with chunk light tuna- far more flavor. Albacore is kind of squeaky and overcooked in the canning process these days (maybe it always was)

                        2. monavano Feb 27, 2012 08:44 AM

                          I add a bit of Dijon to add zip.

                          4 Replies
                          1. re: monavano
                            EmmaFrances Feb 27, 2012 11:58 AM

                            I add a big spoonful of mayonnaise to add a little tang.

                            1. re: EmmaFrances
                              monavano Feb 27, 2012 03:01 PM

                              Me too! Love the tang.

                              1. re: monavano
                                coll Feb 27, 2012 05:57 PM

                                The mayo really is the secret, I find. When I try to cut back, it's just not that good.

                                1. re: coll
                                  Miri1 Feb 27, 2012 06:18 PM

                                  Will one of you please adopt me? I LOVE tuna noodle casserole! :)

                          2. w
                            wyogal Feb 27, 2012 06:21 PM

                            My first dinner I made for my family (while growing up), I made a tuna casserole, with a flour and water paste as thickener. With green food coloring.
                            They didn't have seconds. But were encouraging. ha!
                            Every time I see the title of this thread, I am imagining a pureed casserole, drunk through a straw.

                            2 Replies
                            1. re: wyogal
                              greygarious Feb 28, 2012 08:59 AM

                              Me too - the more fitting reference would have been "ambrosia of the Gods". Nectar liquid; ambrosia solid.

                              TNC was taught in 7th grade home ec, thus becoming the first thing I ever cooked for my parents.
                              No food coloring, though - what made you use *that*?

                              1. re: greygarious
                                wyogal Feb 28, 2012 09:01 AM

                                I remember thinking that it looked dull, needed something green.

                                or simply, "food of the Gods"
                                ambrosia makes me think of that fruit salad.

                            2. p
                              Purrkins Mar 9, 2012 10:25 AM

                              Ever since I found the original recipe on the side of a bag of dry curd cottage cheese at Safeway many long time ago, this has been my favorite recipe for TNC. Of course, like any recipe, it has been subject to modification over the years.

                              Gourmet Tuna Casserole - makes about 8 generous servings

                              12 Oz Pasta (fettuccini or small shells work well)
                              1 Lb. Dry curd cottage cheese *see note
                              2 6 ½ Oz Cans Tuna, drained (or if oil packed, not)
                              1 cup Sour Cream
                              2 Cans Mushroom soup
                              1 Med Onion – minced
                              1 cup Celery – diced
                              2 Cloves Garlic - minced
                              1 Tsp Salt
                              Pepper to taste
                              1 Tbsp Worcestershire sauce – or more
                              4 Oz Parmesan cheese – shredded

                              Cook pasta al dente and drain. Combine all ingredients except Parmesan and mix well.
                              Pour into large casserole and sprinkle generously with Parmesan.
                              Bake about 1 ¼ hours, or until bubbly and cheese starts to brown.

                              Note* If dry curd cottage cheese is not available, you may rinse regular creamed cottage cheese in a strainer under running water and let it drain. One large container ( 1 ½ #) works out about right.

                              This recipe is easily halved.

                              Quantities are flexible. I usually use more onion, celery and garlic.

                              1. a
                                audioamour Mar 14, 2012 08:52 PM

                                My family's secret is anchovies!!!
                                My Nonna makes hers the " traditional " way with the mushroom soup.
                                I always knew when I made it at home that something was missing. She revealed her
                                Secret ingredient to be a couple of anchovy fillets minced really small.

                                I will never go back, it just adds the extra punch the tuna is missing and adds a bit of saltiness.

                                1. Antilope Mar 14, 2012 11:46 PM

                                  USDA School Cafeteria Tuna and Noodles recipe


                                  1. rayrayray Mar 24, 2012 09:47 AM

                                    Thanks for the suggestions. I mixed a few of the suggestions and am just finishing up the end of my TNC. I did use oil packed tuna as well, made a huge difference.
                                    So here was my recipe:
                                    -small bag of egg noodles
                                    -2 cans campbells cream of mushroom
                                    -2 cans oil packed tuna (I did not drain1, drained the other)
                                    -about half a red pepper chopped finely (thats what I had on hand)
                                    -maybe about 1/2 a cup of frozen peas
                                    -1/2 cup of mayo (this was my fist time trying this)
                                    -pepper, i goofed and though I added too much
                                    -topped with crumbled chips

                                    Verdict: Delicious. I think the oil packed tuna makes the difference. The mayo did add tang as well. I thought the amount of pepper I added would be too much, actually was nice with the creaminess. Will be making this again. Although it was very rich, served with some steamed brocolli it was a perfect comfort meal. Thanks again.

                                    1. boyzoma Mar 24, 2012 10:44 AM

                                      My key is to use Rotini Tri-Color Pasta. Tuna and sauce cling great to the twist and it looks great too!

                                      1. s
                                        Sushiqueen36 Mar 25, 2012 09:37 AM

                                        Won't help you at all at this point but my favorite recipe I made last September using oil canned albacore we had canned ourselves, cream of mushroom soup I had made using Chanterelles we had foraged ourselves and really great Italian pasta (http://www.ritrovo.com/i-14800cas-pan...). It was probably the most expensive tuna casserole ever but oh man was it good.

                                        I still use the pasta and our tuna when I make the casserole now (I froze some of the soup but I'm out). I like to add a little celery for texture and just a little lemon zest as well. I use campbells cream of mushroom and a little dijon - sometimes a spoonful of mayo. I top it with French's fried onions - that's our favorite topping by far but I'm sure potato chips would be great too.

                                        1. v
                                          VenusCafe Dec 8, 2013 11:41 AM

                                          This is a late response, but i know these threads keep getting read, just as I found this one through Google!

                                          I have a few things that really jump start my TNC; one is lotsa jarred ginger. I use almost all of the small jar. Another is using Trader Joe's Lemon Pepper Papardelle pasta, and the last is herbs. use fresh herbs if possible,and whatever is currently available of cilantro, basil, oregano, thyme, chives and tarragon; herbs add so much! Get my crumb topping from blenderizing herb/butter croutons. I also use saltine cracker crumbs browned in butter, and like potato chips too!
                                          All this is very nice with the usual onion and celery.

                                          1. MrsPatmore Mar 10, 2014 06:18 PM

                                            I love a good TNC, and I'm surprised that no one has mentioned our traditional topping - cornflake crumbs. Have any of you heard of this or tried it? I thought it was standard, but I guess not.

                                            Also in our house, we always used the cheap tuna (chunk light in water), probably because my family couldn't afford the good stuff. It's definitely provides a fishy taste, but in a good way.

                                            After reading this thread, I'm going to make a batch using good tuna in oil and a few minced anchovies.

                                            Lastly, we definitely add mayonnaise and never cheese of any sort in our TNC. This is a great thread, thanks for contributing!

                                            10 Replies
                                            1. re: MrsPatmore
                                              coll Mar 10, 2014 06:57 PM

                                              My advice, drain off most of the oil. I learned the hard way.

                                              1. re: coll
                                                MrsPatmore Mar 10, 2014 06:58 PM

                                                Thanks for the advice, coll! I'm making it for relatives soon, so I don't want to mess it up.

                                                1. re: MrsPatmore
                                                  coll Mar 10, 2014 06:59 PM

                                                  You don't have to strain it dry, but don't dump the whole can in either!

                                                  You could save a bit of it to brown the topping in a cast iron pan, I do that with breadcrumbs myself.

                                                  1. re: coll
                                                    MrsPatmore Mar 10, 2014 07:33 PM

                                                    I confess that I'm a bit worried because a some of the diners are kids . . . albeit not picky eaters. For anyone who has compared the oil-packed-tuna to the water-packed-tuna: is there a hugely fishy difference?

                                                    If I can find time this week, perhaps I'll do a small-scale comparison! (Sounds like a fun project to me)

                                                    1. re: MrsPatmore
                                                      coll Mar 10, 2014 07:54 PM

                                                      No the oil only makes it taste richer, but not fishier.

                                                      1. re: coll
                                                        MrsPatmore Mar 10, 2014 08:04 PM

                                                        Thanks again, coll! I'm keen to try my beloved TNC with oil-packed tuna. Will report back. (BTW, I'm still curious to know if anyone else uses cornflake crumbs in lieu of breadcrumbs, saltines or potato chips)

                                                        1. re: MrsPatmore
                                                          coll Mar 10, 2014 08:09 PM

                                                          I'm sure people use cornflake crumbs, I know a lot of fish stores that use that for their "secret" breading. Kelloggs does sell them pre-ground just for that purpose. I even knew one that was totally different and used sugar coated frosted flakes for his fried goods, to great acclaim.

                                                          1. re: coll
                                                            MrsPatmore Mar 11, 2014 03:06 AM

                                                            Oh boy, coll, that reminds me: there was a hugely popular seafood place near me that was famous for *house special* coconut fried shrimp. I never understood why the dish was famous or popular, as I found it to be sickeningly sweet. Many years later, I had a client who used to work there and he told me that the "secret" ingredient was crushed Capt'n Crunch cereal in the batter with shredded coconut! And the "citrus dipping sauce" was melted orange marmalade! o_0

                                                            1. re: MrsPatmore
                                                              coll Mar 11, 2014 03:15 AM

                                                              I'm not surprised at all! And if it sells, then why not. I guess if you have a younger clientele I could see it.

                                                              A restaurant owner once told me that Applebees dip for their coconut shrimp was the greatest in the universe, then found out it was just orange marmalade and one other spicy ingredient. Variations on a theme!

                                                2. re: coll
                                                  EWSflash Mar 10, 2014 08:24 PM

                                                  Agreed. Otherwise it gets really greasy (duh, but it does add flavor)

                                              2. a
                                                AngelaID Mar 11, 2014 09:07 AM

                                                Wow! I've never heard of Cream of anything soup in Tuna Casserole.
                                                I drain the oil from two cans of tuna into the pan. Add a couple tablespoons of butter. Add flour to make a roux. Add milk to the point it starts thickening. Dump handfuls of cheese in. Salt, pepper, some smoked Paprika and a titch of ground red pepper flakes. Toss in my pasta. Pour everything into a casserole, cover with more cheese and put in the oven until the cheese is nice an bubbly.
                                                Have never had Tuna Casserole with a "topping" either. Interesting...

                                                2 Replies
                                                1. re: AngelaID
                                                  monavano Mar 11, 2014 10:00 AM

                                                  Many folks come from or learned from making casseroles starting with cans of soup.
                                                  I didn't know what a roux was or how to make it until way after I left home!
                                                  It's great to learn how to build from scratch from the beginning.
                                                  Every once in a while, I sort of wish I stocked cream of soup cans (haven't bought in years), but I bet I'd be disappointed with the end result after so many years of not using them.

                                                  1. re: AngelaID
                                                    coll Mar 11, 2014 10:51 AM

                                                    I used to make my tuna casserole with a base of mac and cheese, and more cheese on top, but I've moved on ;-)

                                                  2. Antilope Mar 11, 2014 09:46 AM

                                                    I like a cold tuna noodle/macaroni salad with mayo, celery, green onions, olives, etc.

                                                    1 Reply
                                                    1. re: Antilope
                                                      monavano Mar 11, 2014 10:01 AM

                                                      I love this too.
                                                      I've taken to eating leftover tuna salad scooped up with my favorite tortilla chips.
                                                      It's one of those "I'm home alone and can eat like this" pleasures.

                                                    2. mcsheridan Mar 11, 2014 09:51 AM

                                                      My mother made one of these very often, but cream of celery soup was used, not mushroom. As others mentioned, there was no water-packed tuna back in the day, only oil-packed; that may also affect the flavor. Lastly, the undrained weight of canned tuna has dropped in the past several years, you may need to add an additional can (or two) depending on how large a casserole you're making.

                                                      2 Replies
                                                      1. re: mcsheridan
                                                        monavano Mar 11, 2014 10:03 AM

                                                        Really good point about the amount of tuna in cans nowadays.
                                                        The only brand I buy for how firmly/thickly it's packed, and for taste and quality, is Costco's Kirkland.
                                                        Other brands that I've bought recently are like eating backfin crab vs. lump, and I can't believe how little there is left in the can once drained.

                                                        1. re: monavano
                                                          gourmanda Mar 11, 2014 10:19 AM

                                                          You might want to look at Wild Planet tuna also (I've seen it on sale recently at Costco for much less than the local grocery). Little to no water, very firmly packed and, allegedly, little by-catch.

                                                      2. n
                                                        Nanzi Mar 11, 2014 11:08 AM

                                                        I give the drained liquid from the tuna to my dogs, they think it is a wonderful treat mixed with their Taste of the Wild.

                                                        1 Reply
                                                        1. re: Nanzi
                                                          monavano Mar 11, 2014 12:34 PM

                                                          That's a great idea- 3 dogs and my liquid has been going down the drain!

                                                        2. MamasCooking Mar 11, 2014 07:46 PM

                                                          We always added finely chopped celery that was sautéed, toasted cashew nuts, a dab of sour cream or Best Foods mayo (whatever was on hand) cream of mushroom soup, and plenty of salt and ground black pepper. Using good meaty oil packed tuna drained well helps. We only used egg noodles and we added frozen peas. Lots of crushed plain potato chips on top. Even with all that my father refused to *eat that damned glop* so mom made him a separate dinner:)

                                                          2 Replies
                                                          1. re: MamasCooking
                                                            jjjrfoodie Mar 12, 2014 05:48 AM


                                                            You had it good MamasCooking.

                                                            My mother just dumped Campbells Cream of Mushroom soup into a sauce pan with some milk, heated, added drained oil packed Starkist tuna and added either canned or frozen peas.

                                                            No yummy celery.
                                                            No extra goodies.
                                                            No cruncy toppings.
                                                            No extra baking.

                                                            Served over nice wide egg noodles, but still on the edge of what I call now, "palateable."

                                                            I"ve not had TNC in a decade or more as a result.

                                                            Guess I may have to dip my toes back into that water.
                                                            LOL. :-)

                                                            1. re: jjjrfoodie
                                                              MamasCooking Mar 12, 2014 10:25 PM

                                                              Watching my father turn green and gag at the smell of it baking was always fun:)

                                                          2. t
                                                            Teague Mar 11, 2014 08:16 PM

                                                            I use the oil from the tuna to make white sauce. With a little butter too :). Lately have been adding a couple of anchovies or maybe a few more than that. Usually some onion sauteed in the oil prior to adding flour and milk. Oh, and mushrooms too, sliced thinly and sauteed as well. Celery is another good addition. I add frozen peas just before it goes into the oven. Wide egg noodles. I normally top my tuna noodle casserole with cheddar, and add a bit of sharp cheddar in small dice with the peas. I've been sort of considering a toasted breadcrumb topping, had this at a restaurant and it was tasty, added some crunch.

                                                            2 Replies
                                                            1. re: Teague
                                                              EWSflash Mar 11, 2014 09:17 PM

                                                              Your first sentence- great idea!

                                                              1. re: Teague
                                                                coll Mar 12, 2014 04:39 AM

                                                                Just realized, I mentioned this elsewhere but not on this thread: Recently discovered that Trader Joe lemon pepper pappardelle pasta in a tuna casserole is a match made in heaven!

                                                              2. l
                                                                lemons Mar 12, 2014 06:15 AM

                                                                Recipe found...somewhere in a book. White sauce seasoned with Old Bay or a spicier equivalent. Dried porcini and used liquid in sauce as well. Peas, noodles, etc. as desired. Little to no cheese because I seldom had any in fridge. Scarfed down by TC-loving late spouse.

                                                                1. n
                                                                  Nanzi Mar 12, 2014 10:13 AM

                                                                  I make about twice a year, the most unhealthy, delicious tuna casserole ever. It is a hold over from my childhood and pot luck dinners at church.
                                                                  Tuna drained of oil, a huge bag of potatochips smushed to smitherines(in the bag) can of mushroom soup, milk, butter, and lots of pepper. Mix together and bake 350 til top is nicely browned and crunchy. If I have mushrooms on hand I saute them in butter, garlic & pepper and add.And serve with green peas on the side.(peas tend to go sour easily if left over and cooked in the casserole, or so I've been told).

                                                                  1 Reply
                                                                  1. re: Nanzi
                                                                    coll Mar 12, 2014 10:22 AM

                                                                    Someone had told me the "sour" thing about leaving carrots in soup too, but...maybe my taste buds aren't as sensitive as some, but I never found either of these theories to hold true.

                                                                  2. daislander Mar 12, 2014 10:33 AM

                                                                    I can't believe I've never made homemade TNC! lol Its not something my mom made. In Canada we have something called Hamburger Helper which is absolutely gross. But the Tuna Helper TNC is actually good when your starving and don't feel like cooking. its a real comfort food I have it about twice a year. I am a 99% by scratch cook and will love to make my own, minus potato chips and canned soup.

                                                                    1. grampart Mar 12, 2014 10:49 AM

                                                                      This is the recipe I remember from my youth. I think it was printed on the Velveeta box, but since it also uses Miracle Whip I'm pretty sure it was a Kraft recipe. Also, I think Mom left out the celery.

                                                                      1. Antilope Mar 12, 2014 11:51 PM

                                                                        Tuna Casseroles through the years.
                                                                        Recipes from old newspapers:
                                                                        San Jose News - Jan 11, 1934
                                                                        Lodi News-Sentinel - May 27, 1938
                                                                        Reading Eagle - Jul 4, 1938
                                                                        The Pittsburgh Press - Aug 11, 1939
                                                                        The Daily Times - Oct 16, 1941
                                                                        The Daily Times - Jan 30, 1942
                                                                        Spokane Daily Chronicle - Jan 17, 1946
                                                                        The Spokesman-Review - Sep 28, 1946
                                                                        The Miami News - Nov 13, 1947
                                                                        Daytona Beach Morning Journal - Jul 21, 1949
                                                                        Toledo Blade - Nov 21, 1952
                                                                        Sarasota Herald-Tribune - Feb 27, 1955
                                                                        Reading Eagle - Nov 5, 1959
                                                                        The Pittsburgh Press - Sep 1, 1960
                                                                        Pittsburgh Post-Gazette - Sep 26, 1963

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