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