It seems like there are few meals that can be had these days for under $5, but Tuna Noodle Casserole is one of them. On top of that, it’s tasty, quick to prepare and if you have any left over, makes a great work or school lunch as it can be eaten at room temperature or warmed.
1 box of elbow macaroni
1 can of tuna
2 tablespoons butter
2 tablespoons flour
1 cup of soymilk
1 cup of chicken stock
2 tablespoons parsley
salt and pepper
1.) Cook the elbow macaroni in salted water until just tender (about 5 minutes). Drain and set aside.
2.) Brown the flour in the butter, and stir in the soy milk and chicken stock. Continue stirring until just thickened. Stir in tuna and warm through. Add parsley and salt and pepper to taste.
3.) Stir in macaroni and toss to coat. Serve hot.