“A creamy and comfy dinner on chilly or cold nights. This is fast and economical. I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 10 -16 ounces egg noodles
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can peas
  • 2 (6 ounce) cans tuna in water
  • 5 -6 ounces milk (1/2 of soup can)
  • 1 teaspoon butter, pat

Directions

  1. Cook noodles al dente as per package directions.
  2. Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
  3. Add in peas (drained).
  4. Add in tuna in water (drained).
  5. Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
  6. Add in cooked noodles and blend well.
  7. Top with pat of butter.
  8. Microwave for 5 minute stir.
  9. Serve and enjoy.
  10. *** Prep time does not include time to get noodle water to boil.
  11. *** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.

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