Shortly after getting married my husband mentioned the tuna noodle that his Grandma made and how good it was. So the next time we went to visit he asked her to make it and I had to agree it was very good. She mentioned she used an ingredient that is not typically in tuna noodle to make it so good. One simple ingredient that almost everyone has in their kitchen, soy sauce. A couple splashes of soy sauce takes simple tuna noodle and makes it even better. Plus it is quick and easy to prepare making it perfect for those busy weeknights.
When I asked her for the recipe she said she did not have one, but told me everything that she put in it. So my husband and I went to work recreating his favorite tuna noodle and actually creating a recipe with amounts. So here is the recipe for my husbands favorite tuna noodle.
Tuna Noodle
Ingredients:
- 16 ounces extra wide egg noodles
- 2 cans low sodium cream of mushroom soup
- 3- 5 ounces can tuna fish, drained
- 7 ounce can mushrooms, drained
- soy sauce, to taste
- black pepper, to taste
- milk, to taste
Directions:
- Cook noodles according to package directions and drain.
- Return the noodles to the pot. Add in the mushroom soup, tuna fish, mushrooms, soy sauce and black pepper to taste. Mix well.
- Add in enough milk to reach desired consistency and stir.
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Nutrition Facts |
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Servings 6 |
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Amount Per Serving |
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Calories 444 |
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Total Fat |
8.2g |
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Saturated Fat |
2.7g |
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Polyunsaturated Fat |
2g |
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Monounsaturated Fat |
2.3g |
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Trans Fat |
0g |
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Cholesterol |
131.2g |
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Sodium |
847g |
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Potassium |
410.7g |
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Total Carbohydrates |
59.8g |
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Dietary Fiber |
4.1g |
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Sugars |
4.1g |
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Protein |
32.9g |
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Vitamin A 0.6% Vitamin C 0.1% |
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Calcium 2.9% Iron 18.7% |
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*Nutritional information will vary depending on the brands you use. |
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