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Tuna and pasta


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  #1  
October 10th, 2010, 07:43 PM
Caelen's Avatar Platinum Supermommy
Join Date: Nov 2009
Location: Hurley, WI
Posts: 8,572
This recipe sounds odd, but its a big time comfort food in our house. The measurements are really subjective to how creamy you want it to be and how many people you're serving. Its kind of a dump recipe. It also works well with whole wheat pasta.

Elbow or shell pasta- about $1.50 if you use the whole box. We use about 1/2 for family of 3.
1 can cream of chicken soup- we use generic so about .50
1 can mexicorn (drained) - usually about .70
Kraft singles (or you can use block/shredded cheddar or combination) about 5-6 singles- use generic if you like. 5 will be moderately cheesy, 6+ will start piling in the cheese. If using block cheese, I would cube it.
1 can of tuna (drained)- about .70

I don't usually add spices to this until after cooking. It has a lot of flavors to it already. I add pepper to mine when I have it in a bowl ready to eat.

Directions-
*Cook the pasta according to directions.

*In a sauce pan, combine the soup, mexicorn, tuna. Mix. Add cheese to taste. If using the singles, break them up, you want them to melt and make a creamy mixture. If using block cheese, cube it up so it melts easier. If using shredded add it slowly so you can test it as it melts. Once the desired amount of cheese melts, stir until mixed.

*Combine sauce mixture to drained/cooked pasta. I mix it together, you could probably serve the sauce over the noodles if you wanted to.


This meal stretches pretty easily and reheats well. I have also made this with cream of celery soup or cream of mushroom soup in place of the called for cream of chicken.
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Benjamin 03/18/2011
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  #2  
October 12th, 2010, 07:52 PM
ashleighgurl's Avatar Loving Wife and Mommy
Join Date: Jan 2007
Location: Arizona - formally, Michigan
Posts: 12,775
This sounds so yummy! I'm going to try this
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