For the busy family on the go this is a quick and easy meal that you can tailor to the contents of your pantry and fridge. If it makes it to left-overs, it keeps well in the fridge.
350g ribbon cut egg noodles
2 cups chopped vegetables (we used asparagus and frozen peas)
2 Tbsp butter
1 medium onion chopped
225g sliced fresh mushrooms
420g can Campbell’s cream of mushroom soup
1/2 cup milk
2 x 185g cans tuna, drained
2 cups grated cheddar cheese (divided)
Salt and pepper to taste
1 cup crushed potato chips
- Preheat oven to 200°C.
- Cook noodles per directions on the pack and set aside. Save the pasta water to steam your vegetables. Drain and set aside.
- In a large pot on medium heat sauté the onions and mushrooms in butter. Add the cream of mushroom soup and milk. Stir in tuna then add pasta and steamed vegetables. Remove from heat and mix in 1 cup cheese. Add salt and pepper to taste.
- Transfer to a casserole dish and sprinkle the remaining 1 cup of cheese over the pasta. Top the casserole with the crushed potato chips. Bake for 20 minutes at 200°C in the oven, or until the topping has browned.
If you don’t have egg noodles, substitute with penne or spiral pasta. Use broccoli or mixed frozen vegetables. This recipe is very forgiving – change it to suit your picky young eaters. For a different flavour use canned salmon or if you have it, try smoked salmon.