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"Tuna Noodle Stuff" - from scratch...

Wednesday, March 23, 2016 10:34

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Back in 1976, my husband was teaching middle school earth science in Aurora, Nebraska. Pay for teachers was not stellar at the time and money was tight. We had 3 small children. We realized one day that we had all but run out of money for food, and it would be two weeks before we could buy groceries again, so we sat down and “put our heads together” to figure out what to do. We did have items for breakfast and lunches, but nothing for suppers. With the amount of money we had left, we figured out that we could buy enough ingredients to make “Tuna Noodle Stuff” (as we call it) every evening for those two weeks. So, that’s what we did. We bought egg noodles, cans of tuna and cans of condensed mushroom soup. Fortunately, we really like Tuna Noodle Stuff. :)

Fast forward 40 years. I was trying to decide what to cook today and feeling a little fuzzy in the head. In the front of my recipe box I have a list of meals that my husband likes, so I got it out and noticed Tuna Noodle Stuff. Yes!!! That’s what I’ll make! But I made it from scratch. Here is what I did, with the recipes involved.

First I made egg noodles and boiled them for 5 minutes.

Here are the noodles:

Here they are boiling:

Then, I made homemade cream of mushroom soup:

And combined the cooked noodles with the soup and drained canned tuna:

It is very good. Here are the recipes:

Cream of Mushroom soup

4 ounces button mushrooms, sliced thinly

3 Tablespoons butter

1/4 cup corn starch

1 1/2 cups whole milk

1/3 teaspoon sea salt

Melt the butter and saute the sliced mushrooms until they are soft. Combine the milk and corn starch in a jar and shake it all up well together. Add the milk mixture to the sauteed mushrooms, and stir constantly until it is all nice and thick. Then add the salt and stir. Remove from heat.

Egg Noodles

2 large eggs

1 teaspoon sea salt

unbleached white flour

Using a fork, stir the salt into the eggs and then, a little at a time, add flour until the dough is not stiff, but firm. Knead on a floured surface until smooth. Divide in half and, using plenty of flour, roll the dough out as thinly as you can and then, using a pizza cutter, cut it into strips. Then do the other half of the dough.

Drop noodles into boiling water and cook for 5 minutes. Then drain in a colander. Add the noodles to the soup, add 2 cans of drained tuna, and stir well. Serve!

Source: http://simplyhomemaking60.blogspot.com/2016/03/tuna-noodle-stuff-from-scratch.html

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