Ingredients25 m servings 366 cals
- Cook ramen soup according to package directions. Drain off most of liquid.
- Mix mushroom soup, milk, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add cheese and heat until melted.
- Add tuna and noodles. Heat through.
- Tip: To thaw vegetables, microwave on HIGH 4 minutes.
Per Serving: 366 calories; 14.3 g fat; 39 g carbohydrates; 20 g protein; 31 mg cholesterol; 1397 mg sodium. Full nutrition
ReviewsRead all reviews 12
Per request of my oldest boy, instead of a package of frozen mixed vegetables, I used a package of Birds Eye frozen corn. When I cooked the ramen, I left out the seasoning packet. I didn't want ...
Worked well using cheddar cheese and 10 oz package of frozen peas instead.
I'm not a huge fan of tuna, I did this recipe b/c it came up with ingredients that I had in my kitchen. It was pretty good. Not overly fishy. I think I drained of too much of the liquid from the...
I did 2/3 of the recipe, but probably should have only done 1/3. It makes more than I expected. Kinda weird. Anyway, I was unsure wether I was supposed to use the chicken flavor pckgs in the noo...
This was such a great, easy to make, CHEAP recipe! I had everything on hand...well, kind of. I didn't have frozen veggies, so I used a can of mixed veggies. I also didn't have 3 pkgs of chicken ...
This was pretty good. I used co-jack cheese because thats what I had on hand and asian style frozen veggies. Next time I think I will add some chili garlic sauce and maybe a bit more cheese. Thi...
CHEAP AND EASY PANTRY MEAL- I USED 2 CANS OF CHICKEN INSTEAD OF TUNA- SODIUM IN THIS RECIPE IS HIGH- I MADE A VERY BIG MISTAKE- I INADVERTENTLY GRABBED GARLIC SALT INTEAD OF GARLIC POWDER- BIG M...