I first got this recipe from a friend when we were in grade school. It’s one of my favorites, even after all these years. I’ve changed it up a bit through the years, but it’s basically the same. It’s a quick, easy recipe that will stick to your ribs. It’s also perfect for the Lenten season. And since today is Good Friday, I thought I’d share it with you.
Thank you for sharing this with me, Suzie Q.
The ingredients are simple.
1 can of Tuna
1 can condensed Cream of Mushroom soup
3/4 soup can of Milk
1 can of Sweet Peas
1/2 package of noodles
Medium sized pot
First, drain the cans of tuna & peas.
Combine all of the canned ingredients plus the 3/4 soup can of milk into the medium pot.
Add the Onion & Garlic Powder to taste. (I just sprinkle some on the top)
Stir well & bring the ingredients to a low simmer. Stir often, because it has a tendency to stick to the bottom of the pot. Once the ingredients are completely heated, remove the pot from the heat.
While the ingredients are coming to a low simmer, boil the noodles. When they’ve finished cooking according to package directions, drain & rinse.
Mix the noodles into the tuna ingredients.
Plate it up & add salt to taste.
The first time I had this, it was served over toast instead of adding noodles. It was just as good.
I’ve enjoyed this meal for 40 + years & it’s still one of my favorites. I hope you give it a try.
Happy Creating everyone!