Last night I wanted some comfort food for dinner; something that reminded me of home. So I made something that I think my dad came across before he and my mother were married that turned into a family favorite - Jiffy Tuna Noodle Skillet.
Ok, I know it sounds slightly weird - Josh wasn't too excited at the idea of eating it either. But trust me, it's yummy, even if it doesn't look it.
JIFFY TUNA NOODLE SKILLET
Printed from COOKS.COM
2 c. water
1 env. Lipton noodle soup mix with real chicken broth
1 (7 oz.) can tuna, drained and flaked
1 (10 oz.) pkg. frozen mixed vegetables
1/4 c. all-purpose flour
1 c. (1/2 pt.) light cream or half and half
1 env. Lipton noodle soup mix with real chicken broth
1 (7 oz.) can tuna, drained and flaked
1 (10 oz.) pkg. frozen mixed vegetables
1/4 c. all-purpose flour
1 c. (1/2 pt.) light cream or half and half
In large skillet, bring water to a boil. Stir in Lipton noodle soup mix, tuna, and vegetables. Simmer, covered, 5 minutes. Stir in flour blended with cream.
Even Josh agreed that it was pretty OK and said that he would eat it again.
Bring to the boiling point, then simmer uncovered, stirring constantly until sauce is thickened, about 5 minutes. Top, if desired, with buttered bread crumbs and Parmesan cheese. Makes 4 servings.
For veggies I use peas, since that's always what my mom used. And I used milk because I never have cream on hand. And that whole breadcrumbs and Parmesan cheese deal? Nope. We serve it over toast instead.
Even Josh agreed that it was pretty OK and said that he would eat it again.
