- 1 pkg. dry chicken noodle soup
- 1 (7 oz.) can tuna
- 1 Tbssp. butter or margarine
- 1/2 tsp. soy sauce
- 1 can chunk or crushed pineapple
- 2 Tbsp. cornstarch
Drain pineapple, reserving liquid. Fry pineapple in butter 5 minutes. Add enough water to pineapple liquid make 1 cup. Blend cornstarch into the liquid, and add chicken noodle soup. Stir gently to dissolve. Pour soup and pineapple 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.
By LRP from LWL, MA
August 31, 20100 found this helpful
I will definitely try this. It sounds really good.
Do you serve it over rice or with Chinese Noodles or?
Thank you for sharing.
September 1, 20100 found this helpful
Do you use the smallest can of pineapple?
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