Recipe by M J
"Easy, creamy pasta and tuna combined with onion, peas, and red bell pepper."
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1 (8 ounce) package
1 (6 ounce) can
1 (10.75 ounce) can
condensed cream of celery soup
frozen green peas
chopped red bell pepper
salt and pepper to taste
This recipe was just what I was looking for. I had to change a few things due to lack of some ingredients. Here is what I did: instead of cream of celery soup, I used cream of mushroom and added diced celery. I used 1/2 a can of peas, minced onion. Also, after I drained the tuna, I sprinkled onion powder and black pepper on it to let some flavor soak in before I used it. When I added all of the ingriendents to the pot, I sprinkled more onion powder and black pepper to the mix and used about a 1/4 cup of milk. The flavor was wonderful!!!!
I would not cook this again, very flat..
I used half cream of celery and half cream of mushroom, because I couldn't decide which to use. I didn't use the red pepper at all, and added some garlic powder to it. I felt like there could have been more tuna, next time will use 1 1/2 or 2 cans. I also sprinkled shredded cheddar cheese and crushed Ritz crackers on top and baked for a while...will definitely try again!
This was a good recipe. However, mine did not have a lot of liquid - so I added 1 cup of milk. It was still not "stew" consistency - so I spread half in a baking dish, sprinkled one cup shredded cheese(I used mozzarella), covered with the other half, then sprinkled with one sleeve of crushed cracked-pepper flavored Ritz crackers. I then drizzeled with 1/4 c. butter and baked for 20 minutes. If you want to follow the original recipe and do not like crunchy veggies - I would recommend lightly sauteing the onion and pepper first.
This recipe was so tasty,quick and easy to make that my children are asking for more before they're done! I made the peas a side dish and added four sliced carrots to the stew. This dish is great for when you are in a hurry and have six or more hungry mouths to feed!
For as simple as it is, this recipe is quite tasty. I did saute the onion and bell pepper in about a tablespoon of butter, then added the tuna and soup. Since I was using frozen peas, I added those to the boiling water for the noodles to cook. Was a good, filling meal.
I doubled the amount of noodles for a more pasta-like dish instead of stew and this turned out good, onion definitely helped balance out very celery flavored dish. I also added a dash of garlic powder and oregano with a few drops of mustard.
Yummy and easy. I especially enjoyed the crunchiness of the bell peppers - they added a nice dimension to this easy recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Noodle Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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