Wunnerful, wunnerful comfort food, not reserved for summer only. This turned into a two pan preparation, as I prepared the pasta (used fusilli) then added milk, 1 egg, and cheddar cheese, and then the can of mushroom soup. In the other, a large skillet, I sauteed 1/2 cup diced onion plus 1 tbsp dried onion, 1 celery stalk diced, and then added 2 cups each baby spinach and baby bok choy, which I chopped. Added some white wine, 1 cup peas, pepper, capers, and sauteed till greens were wilted. Added this to the pasta pot and combined. Sprinkled some parmesan cheese on top. This was so good I know I'll make it again. Wunnerful, or have I said that already. Thanks for your posting, BecR
hello BecR, great dish, thank you for sharing! I usually frown on cream of anything soup's but this one seemed to call my name - I tried to make it as posted but I had to make a few changes for the crew to eat it. Used cream of mushroom and added some mushrooms, used the vermouth, capers, cheddar cheese (sharp), chopped pimento and crushed red pepper flakes & omitted the eggs. Otherwise, made it as posted - it was nice and creamy and a wonderful middle-of-the-wk recipe. Wonderful, Diane :)
Easy, cheap to make and very tasty. Next time I will saute peas, tuna and 1/2 diced onion before adding noodles, soup and milk to pot. I used reduced sodium cream of celery soup, lemon juice and added the 2 hard boiled eggs and parmesan cheese. This is recommended!!
Good ol' comfort food. I made as directed but did not use the egg and cheese. We wolfed this down and really enjoyed it. Thanks for sharing. Made for What's on the Menu tag.