My recent Multilingual column mentioned tuna noodle hotdish. For those readers who aren’t familiar with this snowbelt classic, here’s a recipe.

This is an old standard for Norwegian-Lutherans in the USA snowbelt—it’s what we make when our neighbor’s recovering from surgery, or when a friend has just had a death in the family, or when we need to bring something for the church potluck, or if it’s a cold night and we’re hungry.

It’s not a fancy recipe—and that’s the whole point. It’s cheap, easy comfort food.

• one can of tuna
• one 12 oz bag of egg noodles
• one can of cream of mushroom soup
• a few slices of Velveeta
• salt
• pepper
• oregano
• potato chips

Prepare one package of egg noodles in boiling, salted water according to directions on the bag. Drain. Add tuna, cream of mushroom soup concentrate, about half a soup can of water, Velveeta, salt and pepper, and oregano. Stir, return to heat, and heat through. Correct seasonings. Top with crumbled potato chips. Serve with kosher dills, preferably made from your gramma’s recipe.

Variation: instead of heating on stovetop, top with potato chips and heat in oven-proof casserole at 350˚F for about 30 minutes.