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
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.
Comment by renaedujour.com — May 20, 2008 @ 3:38 pm
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.
Comment by Retro Food — May 20, 2008 @ 6:39 pm
YUM
Comment by Liz — May 27, 2008 @ 9:12 pm