Wednesday, February 29, 2012

Modern tuna noodle casserole

Confession: I've always struggled with making dinner. For most of my adult life, I either ate out or made a box of Rice-a-Roni or something equally a) easy and b) not nutritious. Once Oscar came along, I definitely became more health-conscious in my food choices, but not necessarily ambitious. (For example, a microwaved bag of frozen organic brown rice plus a can of black beans is a standard meal for us.) Add devoted carnivore Chris into the mix and it's very rare to find a dish that we all like and will eat together. But occasionally I hit upon a success. This healthy version of tuna noodle casserole is so easy, adaptable, and best of all, tasty that we all like it. It's now in frequent rotation at our house.

Cook 4 cups of whole wheat pasta, such as penne or fusilli
Chop an onion, mix with 2 or 3 cans of drained tuna fish and the cooked pasta
Heat 2 cans of cream of celery or cream of mushroom soup and 1 cup of fat free milk
until smooth, add a cup or so of frozen peas (or whatever you have on hand), 1/2 tsp garlic powder, 1/2 tsp pepper, 1 TB Mrs. Dash (or other seasoning).

Mix everything together and put in a 13 x 9 casserole dish, bake at 350 degrees for 30 minutes. Melt some shredded cheese on top (2-4 more minutes), and it's done.

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