One of our favorite comfort foods is tuna and noodles. And we’ve finally found the best recipe. (I tried to sneak in peas the last time, but our toddler kept saying, “icky” and “trash.”) I hope you enjoy it as much as we do!
Tuna and noodles
12 oz. dried egg noodles
1 can condensed cream of celery soup
8 oz. American, Swiss or cheddar cheese
1/2 c. milk
12 oz. can solid white tuna (water pack), drained
1. Cook noodles according to package directions and drain. In same pan, combine soup, cheese and milk. Cook and stir over medium heat until bubbly.
2. Stir tuna into soup mixture. Gently stir in cooked noodles and heat through.
–Adapted from the “Five Ingredient” cookbook