Photo credit: Tina Rupp
- 1/2 cup half-and-half or whole milk
- 1 can tuna in water (6 ounces), drained
- 1 cup cooked egg noodles
- 1/2 cup frozen peas, thawed
- 2 tablespoons grated Parmigiano Reggiano cheese
In a medium size saucepan, heat the half-and-half over medium heat. Mash in the tuna. Stir in the noodles, peas and cheese. Let cool.