Tuna with Mushroom Soup

This recipe from the Alachua General Hospital Auxiliary cookbook doesn’t fuss with a fancy name or fancy prep. It just is plain old comfort food with nothing special.

Tuna with Mushroom Soup

1 can mushroom soup
1/2 soup can of whole milk
1 6 1/2 oz can tuna
1 c English peas, cooked and drained
2 hard boiled eggs, diced

In sauce pan mix soup and milk, over low heat bring to boil. While boiling, add tuna and peas, stirring with fork. Boil about 2 minutes, add eggs. Serve while hot over canned noodles or rice. ~Mrs Carl Williams

Comments

  1. Love the site and the retro recipes. I’ve got a burger bundle recipe I’m thinking about posting on my site, but the problem is that this food often tastes great but doesn’t, umm, photograph well. I might just post the recipe with out photos.

  2. LOL, I am not a good food photographer so I skip it as well. Besides, I can put together what the recipe will taste like better without pictures in my head. Weird of me.

  3. YUM

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