Today, we’re going to make a simple and delicious dish called Souper Tuna Crunch. It’s a delightful mix of tuna, Chinese noodles, cashews, and vegetables, baked to perfection. It’s easy to make and your family will love it.
Ingredients
- 1 can Chinese noodles
- 1 can Campbell’s cream of mushroom soup
- 3/4 c. water
- 1 (6 1/2 oz.) can Chicken of the Sea tuna, drained and broken in chunks
- 1 c. cashews or peanuts
- 1 c. chopped celery
- 1/2 c. finely chopped onion
- 1/2 c. cooked peas
- soy sauce
Baking Instructions
- Reserve 1/2 cup Chinese noodles.
- In 1 1/2-quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas.
- Bake at 350° for 30 minutes or until hot.
- Stir; sprinkle reserved noodles around edge.
- Bake 5 minutes more. Serve with soy sauce.
- Makes about 4 1/2 cups.
Calorie: 350
Total cooking time:45 minutes
Difficulty level: Easy
The Tale of the Souper Tuna Crunch
There I was, all alone in my kitchen, armed with an arsenal of ingredients that looked like it came straight out of a Top Chef mystery box. I had 1 can of Chinese noodles, 1 can of Campbell’s cream of mushroom soup, 3/4 cup of water, and a lonely can of Chicken of the Sea tuna. Oh, and let’s not forget the cashews, celery, onion, peas, and soy sauce. You might be thinking, “What kind of culinary Frankenstein are you creating?!” Well, my friend, brace yourself for the tale of the Souper Tuna Crunch.
Operation: Ingredient Gathering
Okay, let’s be real. Gathering all these ingredients felt like a scavenger hunt. The Chinese noodles were playing hide and seek behind the mac and cheese, and the Campbell’s cream of mushroom soup was chilling in the back of the cupboard, probably left over from the last time I thought I’d try something new. And peas? I mean, who keeps peas on hand? Anywho, I was determined to make this work.
The Great Mixing
After reserving 1/2 cup of the Chinese noodles for later, I tossed the rest into a 1 1/2-quart casserole dish. In went the soup, water, Chicken of the Sea tuna (no, not actual chicken, just a brand name that still confuses me), cashews, celery, onion, and peas. It was like throwing a party where the guests didn’t know each other, but I was sure they’d all mingle perfectly in the oven.
Into the Fiery Depths
I shoved the casserole into the oven, set at a toasty 350°, and waited for 30 minutes. I couldn’t help but peek through the oven window every now and then, like a nervous parent on their kid’s first day of school. Finally, it was hot and ready, like a midnight pizza delivery.
The Final Touch
I pulled the casserole out, gave it a good stir, and sprinkled the reserved noodles around the edge, like a crown for my creation. Back into the oven it went for another 5 minutes. “Hold on, my crunchy noodle crown,” I whispered, probably to the concern of my neighbors.
The Tasting
The moment of truth. With soy sauce at the ready, I served myself a heaping portion of Souper Tuna Crunch. And let me tell you, it was an explosion of flavors. The crunch of the cashews, the savory cream soup, the tang of the onions, and that kick of soy sauce. It was like a culinary roller coaster ride, and I was strapped in for seconds.
The Aftermath
In the end, the kitchen was a mess, the casserole dish was nearly empty, and my stomach was full. I felt like a warrior who’d just won a great battle. All hail the Souper Tuna Crunch! So, next time you’re feeling daring in the kitchen, give this dish a try. It might just surprise you.
And remember, if the peas are still in the back of your freezer, you’re not alone.
