I am always looking for ways to add more veggies to our meals, so here is a quick Lenten Tuna and Noodle dish I invented that includes much more than tuna and noodles! The total cooking time is about 10 minutes, so make sure you have all the veggies prepped before you begin to cook!
3 stalks celery, diced
1/2 medium onion, diced
3 or 4 small red or yellow sweet peppers, diced
4 cloves garlic, minced
32 oz. veggie broth (or 4 cups water) Broth is best…for sure!
16 oz. uncooked noodles
1 box portabella mushrooms, cleaned and sliced-stems removed
1 cup (or more) uncooked peas
1/2 of a 15 oz. jar cheese queso dip
2 cans white albacore tuna packed in water-undrained
In a large saucepan, bring the veggie broth to a boil. Dump in noodles and stir until they “wilt” into the broth. Continue to boil until noodles are al dente.
While the noodles cook, stir mushrooms into the sauted veggies and cook several minutes. Then stir in 1/2 jar of cheese queso (mild or medium). Then stir in the undrained tuna and the frozen peas. Stir to combine and cover with a lid for 2-3 minutes.
When the noodles are cooked to al dente, pour all the noodles and broth into the skillet with the veggie mixture and stir well. Serve immediately…and Enjoy!
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