Recipe by LESLIEN
"Named as my husband's favorite dish, egg noodles, tuna, and sour cream make this pasta recipe tasty and quick!"
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1 (8 ounce) package
uncooked egg noodles
1 (15 ounce) can
1 (6 ounce) can
tuna, drained and flaked
garlic powder to taste
salt and pepper to taste
This was good. I used macaroni noodles instead egg noodles (because i didn't have any egg noodles). I also omitted the peas (my daughter does not like them) and added a handful of kraft shredded mexican 4 cheese blend.
I haven't found a tuna recipe that tastes much different and more fantastic than adding a can of tuna and peas to a box of mac and cheese. I always add some extra cheese in when I made this. So if you like tuna casserole, or what we called tuna yuk you will like this, it's not worth the extra effort. Just make some mac and cheese and mix in tuna and peas.
This was okay, but definitely on the dry side. I had to add more sour cream and milk. The flavor was pretty good, though.
Good Stuff! I didn't think this would have enough flavor, but it was very good! Nice change from the "cream of" soup recipes. I did double the tuna because I like lots, and used mushrooms rather than peas, my toddler son won't eat peas. He liked it too! Thanks!
I made the recipe as stated except for halving it and adding 1 t garlic salt and 1/2 t lemon pepper and using frozen peas. It was okay as is. After taking an initial taste though I decided to jack it up even more by adding a hard boiled egg that was hanging out in my refrigerator and about 1 ounce of Velveeta cheese. With those adjustments, I would give it 5 stars. Thanks!
I wouldn't make this for a special dinner, but I love it for everyday eating because it's cheap, easy and doesn't have a lot of ingredients, but does include veggies and protein. Perfect for a busy, poor grad student. Or, I'd guess, family. I'm going to try adding more or different veggies for variety.
This is a simple easy recipe. It tastes a little bland. I had to add a little more sour cream to make it moist. Even though it needs "something", I kind of liked it.
I also used mushrooms instead of peas and I added a teaspoon of sweet mustard to make the sauce slightly more pungent. Overall, I would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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