Wednesday, January 13, 2016
Skillet Tuna Noodle
12 ounce bag of extra wide noodles
2-7ounce cans of tuna
1 -10-3/4 ounce can of cream of celery soup
1/2 cup finely chopped onion
1 celery stalk finely chopped
1/2 cup milk
1 tablespoon cooking oil
1 tablespoon butter
Boil noodles in salted water.
While noodles are cooking saute celery and onion in the oil and butter till onions are translucent.
Add tuna, soup, and milk to the pan and heat through to bubbling.
Drain the noodles when al dente.
Mix the noodles with the bubbling ingredients.
Serve with some green vegetables.
I served them with jalapeno chips, too, for some added kick.