This recipe reminds me of many of the recipes I see in my old recipe books from the 50s- which seem to have a peculiar fondness for canned vegetables and cream of mushroom soup. I’ve made this a bit healthier by using fresh mushrooms cooked in olive oil and parmesan cheese rather than high sodium (and high calorie) mushroom soup. I served this with stuffed acorn squash and a small side of pickled beets.
Ingredients ($8.04 recipe/ $1.34 serving- makes about 6 servings)
2 cans tuna ($2.68)
1 box white mushrooms ($1.89)
1/2 pound pasta ($0.50)
1 can corn ($0.33)
1 cup grated parmesan ($2.00)
5 cloves garlic ($0.10)
6 tbsp. olive oil ($0.48)
1 tsp. oregano ($0.03)
1 tsp. crushed red pepper ($0.03)
Step by Step
1. This is so easy. Just saute your minced garlic in olive oil.
2. Add in your mushrooms and corn, mix throughly over medium heat and add in herbs and spices.
3. Now add in your cooked pasta, keep mixing, and gradually add in parmesan.
That’s it! You can make a million variations of this based on what you have on hand.