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Ingredients Jump to Instructions ↓

  1. 450g fresh pasta

  2. 275g frozen garden peas, thawed

  3. 50g butter

  4. 1 (295g) tin condensed cream of mushroom soup

  5. 1 (170g) tin tuna, drained

  6. 4 tablespoons milk

  7. 120g grated Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pan of lightly salted water to the boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.

  2. Melt the butter in the same pan over medium heat. Add the mushroom soup, tuna, milk and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

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