gayla50
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Age : 53
Joined : 12 Oct 2006
Posts : 3495
Localisation : Western North Carolina
|  Subject: Tuna Spaghetti  Wed 07 May 2008, 2:08 pm | |
| Tuna Spaghetti
1/2 onion, diced
1/2 bell pepper, diced
1 carrot, diced
1 stalk celery, diced
3 mushrooms, diced
1/2 c. flour based OR 1/3 c. cornstarch based Cream of Anything Soup mix
2 c. water + more for desired consistency
1/2 c. frozen peas
1 tbls. dried parsley
1 can tuna
1 c. grated cheese
spaghetti
Cook spaghetti according to package directions. Meanwhile, in a large skillet add 1 1/2 c. water, onion, bell pepper, carrot, celery and mushrooms. Bring to a boil and cook until crisp tender. Reduce heat to medium. Combine remaining 1/2 c. water and Cream of Anything soup mix, stirring until smooth. Add soup mix and peas to water and vegetables, stirring until thickened. Add additional water for desired consistency. Stir in dried parsley and grated cheese, stirring until cheese is melted. Serve over cooked spaghetti. Top with freshly grated Parmesan cheese, if desired.
Makes 6 servings & doubles well.
NOTE: You will find the Cream of Anything Soup Mix on this board. But just in case you don't see it:
Cream of Anything Soup Mix
2 1/2 c. flour OR 1 1/2 c. cornstarch
2 c. dry milk
1/2 c. chicken bullion powder
2 tbls. onion powder
1 tsp. basil
1 tsp. oregano
1 tsp. black pepper
Combine all ingredients well. Store in a cool dry place. To reconstitute:
flour base = 1/2 c. soup mix, 1 1/2 c. water
cornstarch base = 1/3c. soup mix, 1 1/2c. water
Mix water and soup base well, heat over medium heat until thickened. Equals 1 commercial can of soup.
The base recipe will reconstitute into approximately 5 cans of soup.
_________________
Gayla
"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."
---Henry David Thoreau (1817-1862) |
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