Here’s what you’ll need…so simple!
1 can Campbell’s Cream of Mushroom Condensed Soup
1-2 cans of solid chunk light albacore tuna in oil
whole milk (fill the empty soup can about 3/4 full) or you can use 2% milk with a splash of evaporated milk
2 green onions diced
1/2 TSP of garlic powder, onion powder, black pepper, dash of sea salt
(1/2 cup of frozen green peas optional)
1 box of macaroni elbow noodles (use about 3/4 0f box)
3 TBS bread plain or seasoned crumbs, planko bread crumbs, Parmesan cheese
Here’s How to Make it!
Boil macaroni noodles according to package directions and add a splash of olive oil and salt to the water before adding noodles. Meantime in a large mixing bowl combine all remaining ingredients EXCEPT breadcrumb topping mixture. Heat oven to 375 F. Combine Parmesan cheese and breadcrumbs in separate bowl and set aside. When the noodles are cooked to al dente – near finished still firm, remove from stove and drain. Drizzle with a splash of olive oil. Combine noodles with tuna-soup mixture, gently folding until it’s all incorporated. Add the frozen green peas if you’re using them. Transfer to a 9 x 13 casserole dish and sprinkle breadcrumb Parmesan topping evenly over casserole. Pop it in the oven for 25-30 minutes – keeping an eye on the topping. Cover with foil if it browns quickly. Add a fresh salad or steamed veggies…Voila picture perfect DELICIOUS done!
My recipe has become a favorite for my good friend Ana and her 3 year-old daughter Sydnei too. Can’t wait to hear how your family likes it!