"This dish makes tuna-noodle lovers sit up and take new notice--with the addition of colorful vegetables, mozzarella cheese, ramen noodles and a bit of garlic. A real kid-pleaser, serve this dish with baked biscuits or breadsticks." — Campbell's Kitchen
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3 (3 ounce) packages
chicken flavor ramen noodle soup
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
ground black pepper
1 (9 ounce) package
frozen mixed vegetables
1 1/2 cups
shredded mozzarella cheese
1 (6 ounce) can
tuna, drained and flaked
Per request of my oldest boy, instead of a package of frozen mixed vegetables, I used a package of Birds Eye frozen corn. When I cooked the ramen, I left out the seasoning packet. I didn't want the tuna and noodles to be too salty as I was already using tuna and condensed soup which is pretty salty already. I just added a little pepper to taste. I made no other changes. Both the kids INHALED this. Then asked for seconds.
Worked well using cheddar cheese and 10 oz package of frozen peas instead.
I'm not a huge fan of tuna, I did this recipe b/c it came up with ingredients that I had in my kitchen. It was pretty good. Not overly fishy. I think I drained of too much of the liquid from the noodles, but it was still good. I think it would also taste good with chicken...actually, in my opinion, better.
I did 2/3 of the recipe, but probably should have only done 1/3. It makes more than I expected. Kinda weird. Anyway, I was unsure wether I was supposed to use the chicken flavor pckgs in the noodles. After it all cooked, I added one flavor pckg. It was good, but I thought it needed a bit more. I added most of the other one as well. Then it was much too salty. Next time I will probably use just about 1 1/4 of the flavor pckgs. Everything else about the recipe was very good! It was exceptionally easy and fast. Next time I will use canned chicken instead of the tuna. Think it will be perfect!
This was such a great, easy to make, CHEAP recipe! I had everything on hand...well, kind of. I didn't have frozen veggies, so I used a can of mixed veggies. I also didn't have 3 pkgs of chicken ramen, but 2 and a spicy chicken. I put only one chicken seasoning packet in the water/noodle, then pour off all except for about a cup of broth. I then added the 2nd packet to the noodles. My husband likes spicy, so we divided it and he put the spicy packet in his and loved it. I crumbled whole wheat saltines on top. It was just like a casserole, but you didn't have to use the oven!!!
This was pretty good. I used co-jack cheese because thats what I had on hand and asian style frozen veggies. Next time I think I will add some chili garlic sauce and maybe a bit more cheese. This is filling, quick, easy, and cheap so you can't beat it with a stick.
CHEAP AND EASY PANTRY MEAL- I USED 2 CANS OF CHICKEN INSTEAD OF TUNA- SODIUM IN THIS RECIPE IS HIGH- I MADE A VERY BIG MISTAKE- I INADVERTENTLY GRABBED GARLIC SALT INTEAD OF GARLIC POWDER- BIG MISTAKE!!! REAL SALTY- NOT RECIPES FAULT- MY HUSBAND AND SON SAID THEY LIKED IT IF I COULD HAVE TAKEN OUT EXTRA SALT- THIS RECIPE IS WAY SALTY ENOUGH- LIKE I SAID FOR WHAT IT IS- CHEAP AND EASY- IT IS A GOOD RECIPE-
Surprisingly good! I used oriental noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Tuna and Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
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