Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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

Directions

  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.
Most Helpful

I have made this for aobut 20 years now exactly as your recipe calls for except i dont finish the cooking in the micorwave, i put it on a preheated 350 F oven for about 20 minutes. I also call it chicken surprise, surprise its not chicken. My # 3 daughter would cringe if i said it was tuna. Yes she ate it and still does and she asks mom is this "chicken surprise" Tina

Tina Madden September 14, 2007

came together easliy. used tuna in olive oil, well drained. 1/3 sprinkled with cheese for the grandkids (2 and 4) 1/3 with a custard topping for kids, (30 and 31) 1/3 with added chilli and garlic and custard topping. very versatile recipe, and a keeper!

mummamills June 03, 2008

I tried this recipe with green peas, which is not one of my favorite veggies, so I was hesitant to rate the recipe. I just felt that was fair since my personeal tastes shouldn't affect a rating. But, today I re-made the recipe and subbed the green peas with 1lb. fresh wilted spinach...which IS a favorite of mine. It was wonderful! I made no other changes. AND, tonight I used a serving of leftovers, added an egg and some cheese and made a fritata for dinner. OH MY!!, what a wonderful, versitile recipe. Had to give you a great rating, though I did have to alter it a bit. On versitility alone, it deserves 5 stars. Will freeze some portions now, and have a few more ready to go fritata dinners on hand. Thanks!

DEEP July 07, 2006