Cookbook:Tuna Glop
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| Tuna Glop | |
|---|---|
| Servings: | 4 |
| Time: | 15 minutes |
| Difficulty: |  |
Tuna glop - A simple, quick-to-make meal
[edit] Ingredients
- 2 cup (240 mL) elbow macaroni
- 1 can (10 oz, 300 g) cream of mushroom soup
- 1 can (6 oz, 170 g) chunk tuna in water
- 2 cups frozen vegetables, such as peas and carrots
- 1 cup crushed potato chips (crisps)
[edit] Procedure
- Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.
- Add cream of mushroom soup.
- Drain tuna and add.
- Add frozen vegetables and mix well.
- For crunchy vegetables, heat five minutes over low heat, stirring frequently. Heat longer for softer vegetables.
- Serve topped with crushed potato chips (crisps).
[edit] Notes, tips, and variations
This is a recipe with a great deal of room for variation. All the ingredients can be substituted: other small noodles for the macaroni, chopped turkey or chicken for tuna, cream of celery for cream of mushroom, or fresh chopped vegetables for frozen. I've even had it with corn flakes cereal substituted for the chips (crisps).
My mother used to make this at least once a week, often substituting a LB of ground beef for the tuna/chicken. Mom would always start with sauteed onions, celery and garlic, then she would add to that whatever meat she had, then the mandatory can of mushroom soup, a half cup milk, a couple of big stirs and WALA!... Glop. She also used flat egg noodles, not macaroni. I am amazed and so pleased that someone else's family would name a dinner meal "Glop". Still I must confess, I have not eaten a plate of it, nor had any desire to cook it since I left home in 1972.
