Recipe by MICKEYMOO
"A rich 'n creamy tuna pasta ... try it .. that's all I can say!"
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1 (8 ounce) package
1 (6 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) container
Very tasty, simple, and quick recipe....perfect for a weekday dinner or lunch. I doubled the tuna and it came out just right -- any less and you won't taste much tuna. The sauce was the perfect amount for a 12 oz. package of egg noodles. Serves 4 dainty appetites, or 3 hearty ones!
This was so easy to make, and my husband really liked it. I didn't have sour cream, so I used a splash of milk and added bread crumbs. A great last-minuter, thanks!
To enhance the flavor, I browned the tuna and added a 4oz can of sliced mushrooms in with the onion. I also added chopped green onions and fresh ground pepper at the end. I will definitely make this again.
This was VERY YUMMY!! All you need is a 12 ounce package (which is just right for the amount of sauce made) of egg noodles instead of four 8 ounce packages (which I thought was way too much)that the recipe calls for. Make sure you saute the onions on low for several minutes until they're soft and translucent. This is a DEFINITE KEEPER!! Thanks Michelle!!
I thought this was great. I followed the recipe as written but added 1/2 a cup or so of frozen peas. Seasoned with fresh ground pepper and it was delicious! So easy and fast too.
This was pretty good. I used 2 cans of tuna - that seemed to be the right amount for this recipe.
This is good! It tastes like tuna noodle casserole but is easier to make!
This dish didn't have much flavor. I added onion powder and that made it a little better but this isn't something I'll be making 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: 208
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