Nostalgic for Betty Crocker? Or Betty Draper's cookbook? This'll bring you right back, raise your cholesterol along with your nostalgia, but not break the bank. You'll need two 5-oz. cans of tuna (remember when they were 7-oz? Well, you can always cheat and add another). 7 oz. is around 200 grams of canned tuna, Europeans.
So drain those, and set aside.
Slice and boil some potatoes--at least a cup, but more if you like. They shouldn't be squishy--just soft.
While those are boiling, get out your large frying pan and some olive oil (if you use plant or corn oil, I won't tell) and chop into it the following:
Two yellow peppers (or green, or red, if that's all you have)
One small zucchini
One red onion
A cup of frozen peas.
Sautée all until they look nicely done. Haul out a big baking pan. Drain the potatoes and pour them in. Add the veggies. Stir all. Add tuna and mix in.
Crack two eggs into a big bowl, beat them with a whisk, and add two small containers of cream. Beat a little more. Yes, heavy cream, the kind with massive amounts of fat.
Stir all into the potato-veggie-tuna mix.
Now, chop up several slices of Gouda and add. Or if you've only got Cheddar or Gorgonzola, that'll do, too. Or a soft Danish cheese. Something yellow. The Gorgonzola may not appeal to children, but it will taste good.
Grate a big chunk of Parmesan over the whole shabang. Toss on a little garlic salt. Bake for an hour at about 190ºc or 375ºf. You can put on the whirling heat at the very end for a few minutes if you like.
Remove from oven and serve with chilled white wine or a good red. Salad on the side is nice, too.