This is a great one to have as a 'quick and easy' - everything can be in your store cupboard as a back up. My OH came up with the 'combination' years ago - it's a bit cheeky to call it a recipe but I think you'd like it anyhow.
Tuna, sweetcorn and pasta super quick supper:
Approx. 200g pasta shells (I'm guessing a bit here, but you can vary the quantity according to your own likes - I like to use the medium/large pasta shells 'cos the sauce gets right inside them. The proper name is Conchiglie)
2 x 200g cans tuna - in brine
1 x 340 g can sweetcorn
1 x 290g can sliced mushrooms
2 x 'normal sized' cans mushroom soup - Wild Mushroom soup is especially good (I have used one can of chowder and one of mushroom and that's a good one to try as well)
One can opener!
Boil the pasta according to the packet instructions in a large saucepan
Meanwhile, drain the sweetcorn and the canned mushrooms
In a separate saucepan gently heat the 2 cans of mushroom soup, sweetcorn and mushrooms - stirring now and then
Once heated, almost to simmering point, add the 2 drained cans of tuna - having gently flaked it a bit, but not too much otherwise it will break down too much in the 'sauce' as it's being heated and gently stirred
Once the pasta is cooked, drain it well and then return to the pan
The tuna should be heated right through - I find that by the time the pasta is cooked the tuna sauce is almost ready
Add the sauce to the pasta and gently mix to coat all the shells
And hide those empty cans :)
Sorry about the brightness of the photo. This is yummy with parmesan cheese sprinkled on and is real comfort food with minimum effort, little washing up - and full tummies!