Tuna Noodle Casserole College Style

his tuna noodle casserole is everything a college student needs. Cheap for their budget, quick for their studies, and starchy and salty for their hangovers. And you can pretty much do it all in your microwave.

I love meals like these. I do a little cheer on the inside when I see a 25cent package of ramen turn into a something full of flavor. And that's what this tuna noodle casserole is made of. Amazing right? And don't turn your nose because you don't like the the noodles cost less than a bar of candy. I think that ramen noodles are the best noodles to use because they are so moist. They really cling onto the soup.

I got the idea from an article on NPR about ramen noodles, which had some good ideas similar to these. Although the stewardess in the story with this recipe put mayo in hers instead of cream of mushroom, I was told to use mushroom soup to make it more like the original recipe. But unlike the original, this recipe only needs a little bit of work.

Here's What You Need

1 package of shrimp or chicken ramen

1/4 cup peas and/or corn

1/2 cup cream of mushroom soup

1 can of tuna

Here's What You Do

Cook ramen according to directions

Heat up vegetables

Cook soup according to directions

When ramen noodles are ready, put the flavor packet in the pot, then drain the water.

In a seperate bowl, mix all the ingredients together while hot.

Garnish with Franks Red Hot and garlic salt, or just salt and pepper.