Cheesy Tuna & Noodles
Submitted by rwj1219
Ramen noodles leveled up with canned tuna, mixed vegetables, and melted mozzarella in a creamy mushroom sauce. This budget-friendly cheesy tuna and noodles skillet is comfort food that won’t break the bank.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minRamen noodles aren’t just for dorm rooms anymore.
This one-skillet dinner transforms humble instant ramen into a creamy, cheesy tuna noodle dish loaded with mixed vegetables and garlic.
Cream of mushroom soup and mozzarella melt into a thick, savory sauce that coats every curly noodle.
The ramen seasoning packets add extra flavor so you don’t need a spice rack full of extras.
It’s budget-friendly, filling, and on the table in 40 minutes.
Kitchen Tips
- Use the ramen seasoning packets for extra flavor but drain most of the cooking liquid first so the sauce doesn’t get watery
- Fat-free mozzarella and skim milk keep this lighter, but use whatever you have on hand
- Frozen mixed vegetables go straight from the bag into the skillet. No thawing required if you give them an extra minute to cook
- Add a squeeze of lemon juice at the end for brightness that cuts through the creamy richness
Ingredients
Directions
Cook noodles according to package directions.
Add seasoning packets and drain off most liquid; set aside.
In a 10 inch skillet over medium heat, in hot oil, cook vegetables and garlic 2 minutes, stirring often.
Stir in mushroom soup, mozzarella cheese, milk, and black pepper.
Cook until cheese melts, stirring occasionally.
Stir in reserved noodles and tuna. Heat through, stirring occasionally.
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