This is an old favorite for some people — or it makes them groan, depending upon how much of a staple it was at various times in their life.\u00a0 You can find the basic recipe we worked with here.\u00a0 After adjusting for Mr. L’s preferences, this is what we have:<\/p>\n
Prep Time:10 Minutes
\nCook Time: 35 Minutes
\nReady In: 45 Minutes<\/p>\n
Servings\u00a0 (Go to the website for a handy tool to automatically compute recipe quantities for more people)\u00a0\u00a0 Recipe Yield: 4\u00a0 servings<\/p>\n
Ingredients<\/strong><\/p>\n * 1 (10.75 ounce) can Campbell’s\u00ae Condensed Cream of Mushroom Soup (we use Healthy Request for lower sodium) NOTE:\u00a0 You can substitute frozen broccoli florets for the peas.\u00a0 Also, the challenge is to adjust the moisture of milk, pea juice, and water from the noodles after draining to achieve a desired consistency — not too dry and not too sloppy.\u00a0 You may need to experiment a time or two to get it right for you.<\/p>\n Directions<\/strong><\/p>\n 1. After draining the noodles, add soup, milk, peas, tuna, and horseradish sauce to the noodles in the pan. Stir.\u00a0 When mixed well, pour into 1 1\/2-quart or 2 quart casserole. * This is an old favorite for some people — or it makes them groan, depending upon how much of a staple it was at various times in their life.\u00a0 You can find the basic recipe we worked with here.\u00a0 After adjusting for Mr. L’s preferences, this is what we have: …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[28],"tags":[],"class_list":["post-6194","post","type-post","status-publish","format-standard","hentry","category-a-z-challenge"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/posts\/6194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/comments?post=6194"}],"version-history":[{"count":1,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/posts\/6194\/revisions"}],"predecessor-version":[{"id":14779,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/posts\/6194\/revisions\/14779"}],"wp:attachment":[{"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/media?parent=6194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/categories?post=6194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jeanschara.com\/pmtoo\/wp-json\/wp\/v2\/tags?post=6194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n* 1\/2 cup milk (sometimes we use a couple of dollops more)
\n* 1 cup frozen peas (Mr. L prefers canned peas, so we use one can of No Salt Added Peas, don’t drain too much)
\n* 1 (10 ounce) can tuna, drained (I will only eat albacore tuna packed in water)
\n* 2 cups hot cooked fettuccine noodles (leave a touch of water when draining– I add a couple of squirts of lemon juice and coarse pepper to the water when I put it on to boil)
\n* A couple of squirts of Horseradish sauce (maybe 2 Tablespoons or a little more?)
\n* 15 Hint of Salt Ritz crackers
\n* 2 Tablespoons butter, softened<\/p>\n
\n2. Bake at 400 degrees F for 30 minutes or until hot. Stir. (I usually don’t stir, but you can)
\n3. Mix Hint of Salt Ritz with butter in bowl (I use a glass measuring cup) and sprinkle over tuna mixture. Bake for 5 minutes more.
\n4. Add pepper or other seasonings to taste.<\/p>\n
\nTIPS<\/strong>
\n*
\nFor a Cheese Topping: In place of or in addition to buttered crackers, top with 1\/2 cup shredded Cheddar cheese over hot casserole.
\n*
\nFor Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson\u00ae Chunk Chicken, drained, for tuna.<\/p>\n","protected":false},"excerpt":{"rendered":"