Yield: 1 Servings
|1 pack||Dry chicken noodle soup|
|1 can||Tuna (7 oz)|
|1 tablespoon||Butter or margarine|
|½ teaspoon||Soy sauce|
|1 can||Chunk or crushed pineapple|
Drain pineapple, reserving liquid. Fry pineapple in butter 5 minutes. To pineapple liquid add enough water to make 1 cup. Blend cornstarch into the liquid and add chicken noodle soup. Stir gently to dissolve. Pour soup and pinapple liquid into skillet. Add tuna and simmer over low heat until thickened, about 5 minutes. Stir occasionally to prevent sticking. Before serving blend in soy sauce.
NOTES : This is delicious served over mashed potatoes or cooked rice.
Recipe by: Dorothy Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 3, 1997