Post by Debbie on Jun 6, 2012 20:58:38 GMT -5
3 packages (3 ounces each) chicken flavor ramen noodle soup
1 can (10 3/4 ounces)Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 box (about 10 ounces) frozen mixed vegetables, thawed
1 1/2 cups shredded mozzarella cheese (about 1 1/2 cups)
1 can (about 6 ounces) tuna, drained
Cook the ramen noodles according to the package directions.
Pour off most of the cooking liquid.
Heat the mushroom soup, milk, garlic powder, black pepper and vegetables in a 10-inch skillet over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until vegetables are tender.
Stir the cheese in the skillet and cook until the cheese is melted, stirring occasionally.
Stir in the tuna and noodles and cook until the mixture is hot and bubbling.
1 can (10 3/4 ounces)Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 box (about 10 ounces) frozen mixed vegetables, thawed
1 1/2 cups shredded mozzarella cheese (about 1 1/2 cups)
1 can (about 6 ounces) tuna, drained
Cook the ramen noodles according to the package directions.
Pour off most of the cooking liquid.
Heat the mushroom soup, milk, garlic powder, black pepper and vegetables in a 10-inch skillet over medium-high heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until vegetables are tender.
Stir the cheese in the skillet and cook until the cheese is melted, stirring occasionally.
Stir in the tuna and noodles and cook until the mixture is hot and bubbling.