I’ve got a great recipe for you today.
This is so easy to whip up and uses just
4 ingredients:
1 can cream of mushroom soup
1 can tuna
1 can evaporated milk
(I use cream when I’m home)
½ bag noodles.
1 can cream of mushroom soup
1 can tuna
1 can evaporated milk
(I use cream when I’m home)
½ bag noodles.
Basic pantry supplies you always have on hand
or on your “survival” shelves. Great for those
emergency dinners. Storms or illness just call
for homey comfort food. Plus, anyone in your
family can make this; no culinary skills required!
I love that it works in RVs, camping, boating,
dorms, or a zombie apocalypse.
Just add ½ bag of wide noodles to boiling salted
water. While they are cooking for the 7 minutes,
open the cans of soup, tuna, and cream. I always
use fresh cream when I’m home, but you
can also use a can of evaporated milk if the
situation requires. I use only white tuna that’s
packed in water.
After the noodles are tender, drain
and return them to the pot. Mix in the
soup and cream. I use the empty
soup can and fill about ¾ full with
the cream.
soup and cream. I use the empty
soup can and fill about ¾ full with
the cream.
Scrape out all the soup-cream mixture.
Stir to combine everything.
Add the drained tuna and stir gently to
break it up a bit.
Now here is where you could just continue
to heat it up and eat it out of the pot…
if the situation requires.
to heat it up and eat it out of the pot…
if the situation requires.
But for a civilized dinner at home, pour it
into a 1-½ qt sprayed casserole.
You can also top this with crushed potato
chips like you did in HomeEc.
Bale for 15-20 minutes @350º.
Serve with peas. I always serve tuna casserole
with peas. There you go; simple, simple, simple.
Of course it’s creamy, yummy, homey, and
comforting. You may want to double the recipe.
Looking forward to leftovers for lunch tomorrow.
My other Classic Tuna Casserole recipe has the
crunchy goodies, but again that requires just
a little more prep. Both recipes are
good ol’ comfort food.
My other Classic Tuna Casserole recipe has the
crunchy goodies, but again that requires just
a little more prep. Both recipes are
good ol’ comfort food.
§
Simple Tuna Casserole
½ bag noodles
1 can tuna, drained
1 can cream of mushroom soup
1 C of cream or evaporated milk
Cook the noodles, drain, & return to the pot.
Stir in the soup and cream until combined.
Add the tuna, stir to break up gently.
Pour into a sprayed 1-½ qt casserole.
Bake @350º for 15-20 minutes.
Enjoy!
Links: Between Naps On The Porch