Tuna Casserole (altered for emergencies)

Meal: 
Lunch
Dinner
Course: 
Main
Total Time: 
0 min
Prep Time: 
0 min
Recipe Ingredients: 
  • 3 cups of dry pre-cooked lasagna noodles, broken up into pieces (about 15 sheets)
  • 1 can Cream of Chicken soup
  • 1 can Cream of Celery soup (can use Cream of Mushroom if you don't care for celery)
  • 1 can of Tuna, do not drain
  • Water (optional)
  • Salt & Pepper, to taste (optional)
  • Worcestershire sauce, to taste (optional)
Directions: 
  1. Open all the cans and mix together in a heatproof container.
  2. Add the pasta into the soup/tuna mixture and mix together.
  3. Cook over medium-low heat until everything is hot and the noodles are cooked. Stir frequently.
  4. If needed, add water if the noodles are not cooked to your liking or the mixture looks too dry.
  5. Season if desire.

 

Cooking Tips: 

You can pre-soak the noodles in warm water, for about 5-10 minutes, to start softening them.

Noodles used were 3-1/2” x 7” in size in a 9 ounce box. Use the entire box (16 sheets) if you want a bit more noodles.

Heat source can be a fondue pot, propane stove, BBQ, or open fire.