Ingredients
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8 ounces egg noodles, measured dry (or pasta shells)
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1 (10 1/4 ounce) can cream of mushroom soup (or may use cream of celery or cr. of chicken soup)
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2 tablespoons instant minced onion
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2 cups frozen peas
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1 (7 ounce) can albacore tuna, drained
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1/4 cup milk, scant
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2 tablespoons dry vermouth (or 2 tablespoons white wine or 2 tablespoons lemon juice)
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1 teaspoon capers
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1 cup grated sharp cheddar cheese
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grated parmesan cheese
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1/4 teaspoon ground black pepper
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1 -2 hardboiled egg, chopped
Instructions
- Cook egg noodles in boiling salted water til al dente, drain.
- Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
- Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
- Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
- Serve topped with grated Parmesan cheese, if desired.