Recipe by Rise`
QUICK & EASY is my motto after a long day at the office yet wanting to cook a "meal". This is a great money saving dish that although everyone teases about tuna casserole, I never have any left over. Prep time is to open the cans, cooking time is to boil the pasta and then simmer time.
Top Review by foodlover
You are right, this doesn't look like it would taste that good but I have enjoyed your other recipes (I love garlic too) so I thought I would try this one and it was very good. I liked this because I had everything already except I used egg noodles (flat noodles) because I didn't have the other kind. I almost didn't put chips on top but I'm glad I did. I always have a lot of tuna so I will be sure to make this again. Thank you.
- 2 (6 ounce) cans tuna in water
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can mushrooms (optional)
- 1 (16 ounce) package shell pasta
- milk (see directions)
- black pepper (to taste)
- garlic salt (because I put garlic in everything)
- potato chips (optional)
Directions See How It's Made
- Cook pasta as directed then drain.
- Drain tuna then add the tuna, soup and mushrooms, stir.
- Add milk to desired consistency (anywhere from 1/2 to 1 cup).
- Add seasonings to taste.
- I add a bit of salt but not too much as I love salt and would tend to add too much. I'd rather the "diner" add their own salt & pepper to taste.
- Let simmer 5-10 minutes stirring occasionally.
- I like to serve with a small amount of crushed potato chips on top, just adds a nice crunch to the meal.
- (Others have suggested adding peas or carrots--it's all up to you).