Well, it's not haute cuisine, but it's definitely "fast, cheap, and easy"– not to mention filling and fairly nutritious. Serve with fresh fruit for added nutrition.
- 8-12 oz. dry egg noodles (about 4-6 cups when cooked) or substitute whatever pasta you've got around– especially leftover pre-cooked pasta
- 1-2 cans tuna packed in water (chunk light is the cheapest and healthiest)
- 1-1 1/2 cups frozen veggies of your choice (we like either peas or a mix of 3/4 peas, 1/4 mixed veggies for a little more color)
- 1 10 oz. can condensed cream of mushroom (or cream of celery, or cheddar cheese) soup– store brand works just wonderfully
- grated cheese (optional)
- seasoning of your choice (suggestions: garlic powder, dill weed, dried onion, chili powder, anything else you like with your fish, but go easy on the salt; there's enough in the recipe already, you probably don't need any at all)
- 1-1 1/2 cups potato chips or crackers (I like to use Sour Cream and Cheddar Ruffles)
- non-stick cooking spray
- Preheat oven to 350 degrees.
- Get some water boiling, cook the noodles (if you're not using leftover), drain.
- While noodles are cooking, spray a casserole lightly with non-stick spray.
- Mix can of soup with 3/4 a can of milk. Drain can(s) of tuna and flake them into the mixture. Add frozen veggies. Stir. Add seasoning of your choice and mix well. If you want, add a handful of grated cheese somewhere in there.
- Mix soup-tuna-veggie mixture with noodles in casserole.
- Crush potato chips or veggies and top casserole with them.
- Bake uncovered for 20-25 minutes, until hot and bubbly and topping is starting to brown.
- Let sit for a few minutes so soup has a chance to "gel" a bit and you don't burn your tongue. 😉
This recipe was submitted by ketchupqueen on October 10, 2005.