- 1 (8 ounce) package egg noodles
- 1 (5 ounce) can tuna, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup frozen green peas
- 1/2 cup chopped red bell pepper
- 1 onion, diced
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
- To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
- Simmer until hot. If needed, add more water or milk.
04/16/2018
recipepes.com
Tuna Noodle Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
