Serve with 1 cup leafy green salad with 1 tbsp Epicure dressing.
1 pkg Tuna Casserole Seasoning
1 1⁄2 cups cold milk
2 1⁄2 cups hot water
4 cups broad egg noodles, uncooked
2 cups frozen peas
1 can (170 g) tuna, drained
- In a sauté pan or wok, stir together seasoning with milk. Stir in water and egg noodles. Cover; bring to a boil.
- Reduce heat to medium; uncover, and cook for 10 min, stirring frequently.
- Stir in peas and tuna. Cook until heated through, 1–2 more min.
Customize it your way; pack in more veggies along with the peas. Try steamed broccoli florets, zucchini coins, or sautéed mushrooms.