When you get a craving for this classic American comfort food, make this skillet version for an easy weeknight dinner.
Everything is cooked and can even be served in a skillet! I used my Homemade Cream of Mushroom Soup from my last post to make this even tastier. It’s perfect when you are cooking for two!
8 oz. Pennsylvania Dutch Hearty Homestyle Egg Noodles
3 cups water
1 cup frozen mixed vegetables
1 can condensed Cream of Mushroom or Cheddar Cheese Soup
1 (6-ounce) can tuna, drained and flaked
1/2 cup milk
Salt and Pepper to taste
In a medium skillet, bring water to a boil. Add noodles and reduce heat to a simmer.
Simmer 5 minutes, stirring occasionally.
Add vegetables, cook 5 minutes longer.
Stir in soup, tuna, milk and pepper. Heat through
Let stand several minutes to thicken before serving.
