“This is a quick way of fixing it and one that I have used for years as a quick lunch or supper. Add a salad and drink and it equals a good meal.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) can cream of mushroom soup
  • 1 (6 1/2 ounce) can tuna, drained
  • 12 cup milk
  • 1 (2 ounce) jar pimientos (optional)

Directions

  1. Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
  2. Heat until hot and serve over toast or biscuits.
  3. Garnish with a couple of small sweet pickles (goes great with this).

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