Tuna Tetrazzini

I've had this recipe for what seems like eons. After the first time I tried it, I knew it would be in frequent rotation. It's good, cheap, quick and easy. Many nights I don't mind experimenting or cooking something that takes time, but sometimes, you just want good comfort food, and fast. I almost always have the ingredients on hand to make this, and it never disappoints!

First, combine the butter, water and milk in a large skillet and heat to boiling over medium heat, stirring frequently. Then add the noodles,



stirring to coat them all with the liquid. Then stir in the peas.



Bring this mixture to a boil, then cover and reduce the heat. Simmer for 6-8 minutes or until noodles are tender. Then stir in the soup, mushrooms,



tuna,



and parmesan cheese,



stirring well after adding each ingredient.



Continue to cook just until it is heated through.

Get more ideas at the Krazy Kitchen , Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food.

Tuna Tetrazzini

1 1/4 cups milk
1 1/4 cups water
1 Tbsp. butter
6 oz. medium egg noodles
1 cup frozen peas
1 can cream of mushroom soup
1 4 oz. can mushrooms, drained
2 cans tuna, drained
3/4 cup grated Parmesan cheese

In a large skillet over medium heat, combine milk, water and butter and bring to a boil, stirring frequently. Add egg noodles and stir to coat all noodles with the liquid. Add peas and return to a boil. Cover; reduce heat and simmer 6-8 minutes or til noodles are tender. Stir in soup, mushrooms, tuna and cheese, stirring well after each addition. Cook until heated through. Serves 4-5.