I came up with this recipe a few years back. My other half doesn't like tuna, so I substitute either canned chicken or canned roast beef (leftover roast also works well).
1 box macaroni & cheese
1 can cream of mushroom soup
1 can meat (tuna, chicken, roast beef), drained
1/4 c milk (if you have it--water works, if not)
1. Cook macaroni according to box instructions, and drain. 2. Ignore the directions for the cheese sauce--dump in the cheese powder, the can of soup, and the milk, and mix together. 3. Add can of tuna, chicken, or beef.
If you want, you can add frozen peas to this, or canned corn, or whatever vegetable you think will taste good.
It's a great wintertime dish: hot, filling, and satisfying.
6 minutes ago
Irish Woman makes a variation on this that uses one can of cream of chicken and one can of golden cream of mushroom. Either way, this is great comfort food.
ReplyDeleteThat's an idea...I keep cream of chicken on hand to make things like pot pies with. Or the chicken enchilada casserole. But that sounds really good.
DeleteMy first wife used to crumble potato chips all over the top before she put it into the oven.
ReplyDeleteAdds a nice extra crunch to it......
Oh, this is all stove top. You can put it in the oven if you want, but there's no real need.
DeleteNothing new here, I been making a version of that for over 40 years......................;-) Young bachelors can get real creative when they need to.
ReplyDeleteBTW, chilimac was created the same way.
Prefer taco mac, myself. With canned corn and Ro-Tel added.
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