Monday, November 19, 2012


One of the first dishes I learned to make during my Home Ec. class....way back in Woodlawn Jr. High School. Thanks to Mrs. Karpook, you were a great teacher!

1 Can Campbells Cream of Mushroom Soup
1/2  C milk
1 C peas
2 cans drained tuna
1/4 of a 12 pk pack of medium egg noodles (about 2 cups) cooked and drained.
1/4 C crushed potato chips (or 2T  plain dry bread crumbs)
1T butter, melted (omit this if you are using potato chips)

Heat oven to 400 . Stir the soup, milk peas and tuna and noodles and pour into a 1 1/2- qt casserole .  Sprinkle the potato chips on top.  ( if using bread crumbs,then stir the bread crumbs in the melted butter and sprinkle on top.)
Bake for 20 minutes or until bubbling and hot. 

My husband can not eat peas, so I use cut green beans in place of the peas. 

This is such a quick and easy comfort food dish to make . I can come home from work, toss everything together, put it in the oven and have a meal ready in no time at all.  

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