The Freelancer’s Cookbook: Tuna and Noodles Robbins by Trina Robbins



(You should always keep the following ingredients on your kitchen shelf. They’re handy for if you want to cook but can’t bear to stand on line at the supermarket check-out counter.):

  • Can of tuna in water.
  • Can of cream of mushroom soup, cheap brand from Safeway or Lucky’s or whatever is your local supermarket. Campbell’s will do.*
  • Big brick of cheddar cheese.
  • Bag of egg noodles.
  • Bag of frozen peas.


Put a sizable amount of egg noodles into boiling water, sprinkle a little bit of salt it. While the noodles are boiling,

Open the can of soup and the can of tuna.

Drain the tuna. Give the liquid to your cat.

Grate a nice chunk of the cheese. If you have a food processor, so much the better.

Defrost a couple handfuls of peas. Put the rest back into the freezer.

When the noodles are soft (but not too soft):

Pour into a drainer, drain out the water, pour the noodles back into the pot.

Add the drained tuna, cream of mushroom soup, and peas. Mix well.

Pour into a baking dish, add the grated cheese on top.

Bake at 150 degrees. Test in 20 minutes. The cheese should be bubbling. If it’s not bubbling yet, put back in oven for another 10 minutes, but check again in 5 minutes.

* It is very important that you use ordinary cheap canned cream of mushroom soup! Once I was making tuna and noodles and suddenly discovered that I was out of the soup. Rather than having to stand in line at Safeway just to buy a lousy can of soup, I went to our local organic food store. All they had was a can of organic cream of mushroom soup at an outrageous price, but I needed it so I bought it. The minute I got it home and opened it I realized my mistake. You could smell it! It was doctored up with all sorts of fancy-shmancy herbs and spices. I used it anyway and the result was terrible! The strongly spiced organic soup overpowered the tuna. Goddess protect us from too much fancy organic food!

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