Tuna Glop
Tuna glop is a quick pantry casserole that goes from cupboard to table in about 15 minutes. Canned soup works as the sauce, tuna adds protein, and frozen peas and carrots save any chopping. The crushed potato chips on top give a salty crunch against the soft pasta. It is also easy to adapt: swap the noodles, the soup, or even use cornflakes for the topping.
Instructions
Cook the macaroni in boiling water following the package directions, leaving out the salt. Drain it well and return it to the pot.
Stir in the cream of mushroom soup until the pasta is evenly coated. Drain the tuna, then add it to the pot.
Add the frozen vegetables and mix well so they are spread through the pasta.
Heat over low heat for 5 minutes, stirring often, if you like the vegetables with some bite. Keep heating for longer if you want them softer.
Spoon into bowls and top each serving with crushed potato chips just before eating, so they stay crisp.
Make it personal.
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