- 1 pkg. dry chicken noodle soup
- 1 7 oz. can tuna
- 1 Tbs. butter or margarine
- 1/2 tsp. soy sauce
- 1 can chunk or crushed pineapple
- 2 Tbs. cornstarch
Drain pineapple, reserving liquid. Fry pineapple in butter 5 minutes. To pineapple liquid add enough water to make 1 C. Blend cornstarch into the liquid and add chicken noodle soup. Stir gently to dissolve. Pour soup and pineapple liquid into skillet. Add tuna and simmer over low heat until thickened, about 5 minutes. Stir occasionally to prevent sticking. Before serving blend in soy sauce.