Wednesday Night Tried and True Tuna

Tuna and Noodles

Developed by Jennie McCabe (my mommy!)

Tonight we had a late start to dinner, so it was good that we decided to have our ace in the hole entree of what we call "Tuna and Noodles".  As stated above, credit for this recipe goes to my mom.  I do not know what gave her the idea for this dish but it was always a favorite dinner in our house growing up.  I introduced the dish to Shannon and Trey (Shannon's son) this past summer.  The first time Shannon ate SO much of the dish his tummy hurt!  Now on to the yummy...

Ingredients:

• 2 cans of tuna in water
• 1 family size can of cream of mushroom soup
• 1/2-1 cup of milk
• 1/2 box (8oz) of pasta

Instructions:

Bring about 2 qts of water to boil in a 4 qt pot.  (I don't actually measure this by the way, I just put enough water in the pot to cover the pasta).  Pour pasta into boiling water and boil until pasta reaches your desired tenderness.  Drain pasta.  Pour cooked pasta back into the pot and add the tuna, cream of mushroom soup, and milk.  Stir until well mixed.  Volia!  Dinner is done!

Serve entree with your favorite go to veggie.  Tonight we served ours with the remaining cucumber and tomato salad from yesterday.  

Ways to make it your own:

• Add a bag of your favorite frozen veggies (cook them first of course).
• Spread completed mixture into a casserole dish, top with French's Fried Onions or breadcrumbs, bake for 10 minutes at 300 degrees or until topping is crispy.

Sorry y'all, there will be no post tomorrow night.  It's date night in the Gibson/McCabe household and that means that someone else does the cooking!

What you will need....

Finished Product....