Ingredients
1
tablespoon canola or vegetable oil
1
large onion, coarsely chopped (1 cup)
4
cups water
4
cups uncooked medium egg noodles (8 oz)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
2
cans (5 oz each) solid white tuna in water, drained
1
jar (16 oz) Alfredo pasta sauce
1
cup seasoned croutons, coarsely crushed
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until softened.
Stir in water and noodles. Cover; heat to boiling. Boil 4 minutes.
Stir in mushrooms, tuna and pasta sauce (sauce will be thin). Reduce heat to medium; simmer uncovered 4 to 6 minutes or until mushrooms are tender, sauce has slightly thickened and noodles are tender.
Remove from heat; let stand 5 minutes. Just before serving, top with croutons.
