This was a staple in my home when I was growing up. It’s quick, it’s easy, and it tastes good – if you like tuna. My husband loves tuna and I’m fairly certain he could eat it every day without complaint. In fact, when we were first married, when he still made his own lunches for work, he made 2 tuna sandwiches a day, five days a week.
Now I make it when I’m short on time, or when we’re short on money. Not that tuna is very cheap any more, not like it was a decade ago, but I buy store brand chunk in water, and we like it.
The cheapest way is with a box of macaroni and cheese, but I think I’ve spoiled my family and use real cheese and regular noodles. This is my recipe, a take off of the original one my mom made.
- 1/2 box spiral noodles – cooked and drained – no need to rinse. Put back in pot.
To hot noodles add:
- 1 can cream of mushroom soup
- 3 – 5 oz can chunk tuna – drained
- 1 can sweet peas or green beans – drained
- 2-3 oz cheese of your choice – cubed to 1/2″ size
- 1-2 oz Velveeta (optional if you like it gooey)
- 2 Tblsp garlic powder
- 1 Tblsp onion powder
- 1/2 tsp ground pepper (or less by taste)
Mix well and place on stove on lowest setting and let warm through so cheese melts, stirring about every 10 min or so. I usually leave it 45 min to let the flavors mix well.
Or, place mix in a casserole dish, cover, and cook at 350 for about 20 min until hot through and bubbly.
So simple! Enjoy.