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

Method:
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until softened.

2 Stir in water and noodles. Cover; heat to boiling. Boil 4 minutes.

3 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.

4 Remove from heat; let stand 5 minutes. Just before serving, top with croutons.

Notes and Tips:
time-saver Use frozen chopped onions to cut prep time. Look for them near the frozen breaded onion rings in the store.

tuna noodle skillet supper recipe