Not only is this dish yummy, it’s affordable. When you are eating on a budget, this is the perfect solution. The recipe makes a pretty decent amount and the leftovers are amazing. When it’s a day or two before payday, I’ll stop and grab these ingredients and feed the whole family for just a few bucks! Check out what they are saying about this recipe over at Group Recipes:
“A dish perfect for students, or singles who work late. Tuna casserole without the baking. Make it on the stove top, and all in one pot!”
The one pot cooking method is something I will take advantage of always with this dish. Save time, money, and energy on dinner tonight!
Ingredients
1 (16 oz) package Great Value egg noodles
1 (6 oz) can Starkist tuna, liquid removed
1 (10.75 oz) can Campbell’s condensed cream of mushroom soup
1 (10 oz) package frozen green peas, defrosted
1/4 cup milk
1/4 cup butter
1 cup cheddar cheese, shredded
Instructions
Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.
In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese. Mix well until the cheese is melted, and the mixture becomes smooth.
Add the pasta and peas and stir until evenly coated.
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Quick Tip: For an alternate dish, put it in a casserole pan and sprinkle with bread crumbs. Bake about 5 minutes.
Thanks again to Group Recipes for this affordable and scrumptious recipe.