Calvin prefers this method over the traditional type of tuna casserole. It sure is a lot faster to prepare. I usually make sure I have the ingredients on hand for whenever I’m stumped for a meal or don’t feel like preparing anything more elaborate. Also, Calvin hates peas so I leave them out of the pot and just add them to my serving. It’s easy to microwave a handful of peas in a bowl and dump the tuna noodles on top.

1 16 oz. package wide egg noodles
2 cans tuna, drained
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 tbsp. Worcestershire
1 tbsp. ranch dressing
salt and pepper
12 oz. frozen peas (optional), cooked according to package directions and drained

Prepare egg noodles in a large pot according to package directions. Drain. While noodles are draining, return pot to stove and add soups, Worcestershire, ranch, salt and pepper. Stir to combine thoroughly. Drain tuna completely and add to mixture, stirring to combine and break up the tuna. Add noodles and peas (optional), stir to combine, and heat through before serving.

This recipe also works well when substituting the canned tuna for canned or cooked chicken.