Tuna & Noodles
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
Ingredients
- 500 grams dry egg noodles, (16 oz)
- 2 cans tuna, drained, (12 oz / 340 g each)
- 1 can sweet peas, drained
- 2 cans condensed cream of mushroom soup, Shortcut
- salt and pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
- Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
- Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.