The inspiration for this recipe is really wacky, so bear with me.
The last night we were in Florida, it was just me, Johnny, and my brother Michael. I was in the kitchen of the rental home cooking fruit filled pancakes and scrambled eggs for our dinner. Johnny and Michael were lounging in the living room talking, with Hoarders playing in the background.
All of a sudden I heard both of them scream "ewwww" and other loud outbursts of disgust. I ran into the room, spatula still in hand, to see what was going on. Apparently, the teenaged daughter of the hoarder had boiled pasta, spooned huge spoonfuls of Miracle Whip in with it, and stirred it together with canned tuna and peas. She put this concoction in the microwave to heat it up, and then they ate in their car, since it was the only place for both of them to sit.
That was Sunday night, and it's kept replaying in my head since. It was so disturbing, especially since both of them were overweight and battling diabetes. I kept thinking "why would they make something so unhealthy?"
I had to make something like it myself, but I wanted to make it healthy. I really don't know why, but I felt like that was the only way I'd be able to get over my disgust of the situation.
1 pound of elbow macaroni
1 cup fat free sour cream
1 packet Lipton's Recipe Secrets mix (I used vegetable)
1 cup frozen spinach
1 cup frozen peas
1 can of albacore tuna, packed in water
Bring a pot of water up to a boil. Season with salt and boil the pasta 2-3 minutes short of being done (very al dente).
While the pasta is boiling, mix the sour cream, Lipton's packet, veggies, and tuna in a covered baking dish. Preheat the oven to 350°.
Drain the pasta and mix with the other ingredients. Put the lid on the baking dish and place in the oven for 30 minutes.