Diana's Tuna & Noodles
Featured Pinch Tips Video
- 1 (1 lb) pkg
- egg noodles, uncooked
- 2 can(s)
- cream of mushroom soup
- 4 can(s)
- tuna, canned, packed in water
- 1 can(s)
- 2 c
- cheese of choice, shredded
1Add noodles to a boiling pot of water & cook about 5 minutes on medium-high heat. Strain. Add Cream of Mushroom Soup to the noodles, plus 3/4 can water until dissolved. (1 1/2 cans water total for 2 cans of soup, but you can add more water if needed) Last, drain & add canned tuna, stir until evenly mixed & ENJOY!
You can add any veggie of your choice, to the tuna & noodle mixture for added color and flavor. I recommend 1 can of drained peas, but I've used cooked broccoli, snap peas, & green beans before.
You can turn this dish into a casserole by pouring the tuna & noodle mixture into a small 8x8 glass baking dish. Sprinkle 2 cups shredded cheese of your choice (add more if desired) on top & bake in the oven at 350 degrees until the cheese is melted & bubbly.
***Fresh or pre-frozen veggies work best in the casserole option VS the classic version. Add baking time if using fresh or pre-frozen veggies & do a flash cook on the noodles. (Add to boiling water for 1-2 minutes, leaving them partially raw. They will finish cooking in the oven)
You can experiment a lot with this recipe so that it suits the tastes & needs of your family! Kids LOVE stirring, and because this recipe is quick to make, it will hold your childs attention! So get them in the kitchen with you and HAVE FUN!