Easy Peasy Tuna and Noodles

Shelley Young


My Mom had to make dollars stretch vary far when we were kids. After working her retail job she'd come home and whip up this convenient dish. I have added my own touch in the addition of frozen peas and french fried onions. Hope you find it a week night dinner saver just like I do!

★★★★★ 1 vote
5 ish
15 Min


1 pkg
egg noodles, no-yolk variety
1 can(s)
cream of mushroom soup, low sodium
1/2 can(s)
skim milk (use the empty soup can for the measure)
2 can(s)
albacore tuna, drained
1/2 c
fresh frozen baby peas (sweet peas)
shredded cheddar cheese (to taste)
french fried onions (to taste for garnish) can be canned or homemade


1Set a large pot of salted water to boil. Boil the noodles according to package directions. Drain.
2Add soup, milk, peas, and a small handful of shredded cheddar cheese (if using) to the empty noodle pot. Stir until well mixed. Add drained tuna, breaking it up with the spoon as you stir it in. Add the noodles back in and stir.
3Season to taste with salt and pepper. Top with extra cheddar cheese and french friend onions. Serve

About this Recipe

Course/Dish: Fish, Pasta
Other Tag: Quick & Easy