As you might have guessed I've been rather time-poor recently. My big project I've been working on has gone live - but before that one ended, I've started another 2 phases of the project and preparing another! It's caaarazy. So these days on the rare days I do get to cook I find myself wanting to spend time with the frills and basically, sleeping!
This one's super cheaty. It's not something you'd want to eat every day but it's a firm favourite with kids and I love it for the comfort-food factor. The added bonus is it only has a few ingredients and takes about 10 minutes to prepare. And there's leftovers - feeds us two meals! And the biggest bonus for me is my biggest Frill Miss Eloise can make it with me.
1 tin cream of mushroom soup
300mls cream or evaporated milk
2 large tins of tuna, with brine (don't drain)
2 cups uncooked macaroni
1 cup frozen peas
1 cup frozen corn (you can use whatever you like, mixed veges if you like!)
3 shallots or spring onions, chopped
1 cup shredded/grated cheese
1 tsp ground pepper
One by one add all the ingredients to your slowcooker...albeit the cheese.
Remember if you want to use evaporated milk instead of cream, that's a lower fat option..
Eloise loves to cook with Mummy. I miss my frills!
If you're in a bit of a hurry, pre-cook your macaroni for 5 minutes - this will cut down the cooking time in the slow cooker to 1 hour on high.
I love white and black pepper, but you can add other herbs like parsley or chives also if you like!
Cook on low for 5 hours or medium-high for 3 hours. About 30 minutes before serving, stir in the cheese.
Delicious! And so simple, great for a lazy or busy day!
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