Most dishes can be difficult to cook for just one or two, since most recipes serve four to six people. The key is to fix meals that are just as delicious when re-heated, and with a busy schedule, you’ll only be cooking every other day! You can’t get any easier than tuna noodle casserole. It only takes eight minutes to prepare, and you just have one pot and one casserole dish to clean. You can also add more or less noodles, according to your taste, without changing the recipe.
Preheat oven to 350*
Ingredients:
1 6oz can white tuna in water
2 cups elbow macaroni
1 15oz can peas(substitute frozen peas)
1 tablespoon salt
½ tsp black pepper
1 tablespoon lemon juice
1 10oz can Cream of Celery Soup
1 1/2 cups crushed Pringles Sour Cream & Onion Potato Chips
Cook the elbow macaroni according to package directions, and drain, but do not rinse. While the macaroni is cooking, drain the tuna, place in 1 ½ quart casserole dish and fork apart. Add the soup, pepper, salt and lemon juice and stir with a wooden spoon until well mixed. Drain the peas and add the peas to the casserole, along with the elbow macaroni, and stir until mixed.
Sprinkle the crushed chips evenly over the top and bake for 30 minutes, until top is lightly browned.
This serves 4 to 6. Cover leftovers when cool and store in the refrigerator. Just re-heat in the microwave.
Variations: You can substitute cream of mushroom soup for the celery soup.
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