Note: This has nothing to do with Chinese food.
This makes a very large recipe, so you might want to halve it and use the rest of the condensed soup for something else. It was apparently a popular convenience dinner in the 1950's but we ate it regularly when I was a kid in the 1980's; I think my mother got it from a neighbor when she was in graduate school in the early 1970's.
1 can condensed cream of mushroom soup
1/2 to 1 can water
two large cans of tuna, drained well
1-2 cans of bean sprouts, drained
crispy chow mein noodles
optional: Omit 1 can of bean sprouts and add any or all of the following:
1 can water chestnuts, drained
1 can bamboo sprouts, drained
sliced celery
sliced and sautéed onion
1 can baby corn, drained
shredded or finely sliced cabbage or bok choy, lightly sautéed
Combine all your ingredients in a large frying pan or pot. Heat through, stirring to make sure the soup and water combine and everything doesn't stick.
Serve over a bed of chow mein noodles. Garnish, if you want, with chopped nuts.
I don't recommend serving this to guests unless they are very dear, open-minded, people. The finished recipe is basically gray slop with chunks, not unlike what you get when your garbage disposal backs up. I think it might also deserve some kind of Raspberry Award-type prize for the worst of the worst of canned-food anti-cuisine.
I love it anyway.
This makes a very large recipe, so you might want to halve it and use the rest of the condensed soup for something else. It was apparently a popular convenience dinner in the 1950's but we ate it regularly when I was a kid in the 1980's; I think my mother got it from a neighbor when she was in graduate school in the early 1970's.
1 can condensed cream of mushroom soup
1/2 to 1 can water
two large cans of tuna, drained well
1-2 cans of bean sprouts, drained
crispy chow mein noodles
optional: Omit 1 can of bean sprouts and add any or all of the following:
1 can water chestnuts, drained
1 can bamboo sprouts, drained
sliced celery
sliced and sautéed onion
1 can baby corn, drained
shredded or finely sliced cabbage or bok choy, lightly sautéed
Combine all your ingredients in a large frying pan or pot. Heat through, stirring to make sure the soup and water combine and everything doesn't stick.
Serve over a bed of chow mein noodles. Garnish, if you want, with chopped nuts.
I don't recommend serving this to guests unless they are very dear, open-minded, people. The finished recipe is basically gray slop with chunks, not unlike what you get when your garbage disposal backs up. I think it might also deserve some kind of Raspberry Award-type prize for the worst of the worst of canned-food anti-cuisine.
I love it anyway.
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