This is an old family favorite. It may not even qualify as semi-homemade since all ingredients come from a can. But, that is what makes it so quick and easy to make, especially on a Friday in Lent.
I have to watch my sodium, carbs and fat. I am going to provide the recipe as my mother use to make it (with one addition - the can of mushrooms), but know that you can substitute most of these with lower fat and lower sodium or no-salt added versions.
For the tuna, I have found that there is more flavor in the recipe when using tuna packed in oil (drained, of course). But, if you have to really watch your fat, use the tuna packed in water. I like to add a small can of mushrooms for more bulk, and in the recipe pictured above, I did not have canned peas, so I used canned green beans. It changed the flavor as the peas added a slightly sweet twist. However, green beans beef up the volume and are a good substitute for those watching their carbs.
This recipe does not involve baking and it can be made in about 30 minutes. It is whipped up on the stove top and can easily feed a family of four. In the picture shown, I used 1/3 less noodles from the box to get a creamier mix.
- 1 - 10 3/4 oz. can of Cream of Mushroom soup [using empty soup can], add 1/2 can of milk to help thin it - using more or less as desired)
- 1 - 6 oz. can of tuna fish
- 1 - small can of mushrooms
- 1 - 14.5 oz. can of peas
- 1 - approx 13-16 oz of noodles, cooked.
- Salt and pepper to taste
Put the water on to boil for the noodles. Add salt to taste.
In a large skillet or pan, begin to simmer the mushroom soup and milk. This can scald easily so keep stirring it with a soft spatula and use very low heat.
Once the soup is nice and fluid, add the tuna after draining. Fold that in and let it simmer just a few minutes to infuse flavor. Then fold in the peas and mushrooms.
Let this simmer as the noodles cook. Add more milk if it gets too thick. Let it simmer for about 10 minutes. If noodles are not yet done, you can remove the mushroom soup mixture from the burner until the noodles are within a minute or two of being done. Drain the noodles, then fold them into the recipe while hot.
It's ready to serve!