Thursday, January 8, 2009

Cheesey Tuna Noodles

Basic, pantry-style, quick-fix lunch!

To create the creamy sauce;
use one can of cream of chicken or mushroom (or your pref)
2 cans of milk (may need another half can of milk or water, depending)
3/4 cup shredded cheese
1/3 cup Parmesan cheese
2 cans tuna
1/2 t black pepper

Then add a 16 oz pkg of your choice of veggie.
I used chopped broccoli this time but have used peas and carrots, just peas, etc.

Heat gradually and stir. Then add 3 cups of cooked pasta (I usually use whole grain) and heat through.

*Served with sliced, cooked carrots with butter and maple syrup sauce with a dash of ginger.

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