A Family Favorite
This recipie has two variations on the same basic principle. It’s simple, yummy and quick to make.
Variation #1: Tuna Stroganoff (aka Tuna Slop)
1 can of cream of mushroom soup
1 “can” of milk
2 cans tuna fish
1/2 package of wide egg noodles
frozen peas
In a skillet, empty cream of mushroom soup can. Fill empty can 3/4 full with milk and stir to remove soup remnants. Add to saucepan. Add tuna to saucepan.
Meanwhile, boil water for noodles and cook noodles as indicated on package.
During the last few minutes, cook frozen peas.
Serve tuna mix over noodles with peas on the side, or, if you’re feeling really adventurous (or you’re backpacking), mix peas in and eat as one yummy, scrumptious dish!
Variation #2- Turkey (Beef) Stroganoff (Cream of Mushroom Slop)
1 lb. ground turkey
1 can cream of mushroom soup
1 “can” milk
4 cups Minute Rice or preferred white rice (brown if you’re really on a health kick)
ground pepper to taste
Brown tukey in a skillet. Drain fat. Add can of mushroom soup and 3/4 can of milk into skillet. Heat. Add ground pepper to taste.
Meanwhile, cook rice according to package. Serve together and mix for a yummy main dish. Serve with your vegetable of choice.
