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This easy recipe is quick, cheap, and tastes great. Just follow the simple instructions below and prepare a meal that tastes like you knew what you were doing.

Preparation time: 30 minutes.
Cooking time: 30 minutes.
Yield: 2 – 4, depending on how hungry you are.

Step 1. Go shopping and purchase the items listed below. The essential ingredients are available in any grocery store. Substitutions, deletions, and creativity are allowed on the optional items, but if you don’t have the soup, tuna and noodles, then..... well you might as well stop reading here.

Shopping List:

Essential Ingredients:

- One 10 3/4 oz. can of Campbell’s condensed Cream of Mushroom soup
- One 6 oz. can of tuna in spring water
- 8 oz. of bow-tie pasta or egg noodles


- salt and pepper
- 1/2 of a small or medium-sized onion
- 5-8 white mushrooms
- 1/4 cup frozen peas
- 1 clove of garlic
- 1/2 cup shredded cheddar or grated parmesan cheese

Step 2. Bring water to a boil and prepare the noodles according to the directions on the package. While you’re waiting for the water to boil, go to Step 3 and prepare the rest of the ingredients. This is the most efficient use of your time.

Step 3. Find a large-sized bowl that will hold everything including the pasta. Drain the tuna and put it in the bowl. Add the condensed soup. Chop the onions, slice the mushrooms and throw them in. You can sauté the onions and mushrooms first, if you want. Add the frozen peas. Mince/crush the garlic and add that. Sprinkle in a little salt and pepper. Mix well with a large spoon or fork.

Step 4. Preheat the oven to 350° F.

Step 5. Drain the noodles and stir them into the bowl with the rest of the ingredients. Grease the inside of a medium-sized ovenproof casserole or baking dish with nonstick vegetable cooking spray or vegetable oil. Pour the entire mixture into casserole or baking dish.

Step 6. Bake for 25 minutes. Sprinkle the cheese on top and bake for another 5 minutes.

That’s it! Enjoy. You can keep the leftovers in the fridge and eat them cold. Or reheat in the oven or microwave. This recipe is practically foolproof; however, one word of caution on the preparation. Once you’ve mixed the noodles in with the rest of the ingredients (Step 5), bake promptly, or you risk having the noodles soak up the excess moisture from the rest of the ingredients and the casserole will dry out while baking.