A creamy and comfy dinner on chilly or cold nights. This is fast and economical. I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart.

Ingredients

6 serv.

ounces egg noodles↗10 -16
(10 ounce) can cream of mushroom soup1
(10 ounce) can peas↗1
(6 ounce) cans tuna in water↗2
ounces milk (1/2 of soup can)↗5 -6
teaspoon butter, pat↗1

Step-by-step instructions

1
Cook noodles al dente as per package directions.
2
Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
3
Add in peas (drained).
4
Add in tuna in water (drained).
5
Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
6
Add in cooked noodles and blend well.
7
Top with pat of butter.
8
Microwave for 5 minute stir.
9
Serve and enjoy.
10
*** Prep time does not include time to get noodle water to boil.
11
*** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.

Source: food.com

Original recipe ↗

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