Jun 22, 2009

Recipe: a Twist on Tuna Casserole

Basic tuna casserole, with a few embellishments, is still a favorite around this house.

In the past couple of years, there have been a few changes. For example, now I love multi-grain pasta, and have you noticed the shrinking tuna cans? Now we move away from 6.5 oz cans to 5 oz. cans. Oh, and pasta isn't a lb. a box anymore, but 12 oz., but you know that already, don't you, so why don't we move on to my simple, quick recipe, this one is the main course for the 3 of us that live in our home, adjust accordingly for more:

  • 2/3 of an 11 oz. Box Multi-Grain Pasta of Your Choice
  • Can of Cream of Mushroom Soup
  • 1 Cup of Lowfat Milk or Soy Milk
  • 2 5 oz or 6+ oz cans of Solid White Tuna
  • 1 T Onion Powder OR Dried Chopped Onion
  • 1 T Dried Basil
  • 1/4 t. of salt or to taste
  • Black Pepper to taste
  • Bread Crumbs (so-so) or Wheat Germ (healthier choice)
How to make, it's simple:
  • Boil your pasta until it is just tender, not overdone
  • While it is boiling, combine all of the other ingredients in a Casserole bowl except the bread crumbs/wheat germ.
  • When Pasta is just right, drain and stir in well with the ingredients in Casserole bowl.
  • Sprinkle top with bread crumbs or wheat germ.
Microwave for 20 min to 1/2 hour depending upon your microwave oven, or cook in a regular oven at 350 degrees for 45 minutes or until heated through.



Updated 3/21/16

Serve with a vegetable low in carbs because you're getting plenty in this dish. Low carbohydrate veggies include most except peas, corn, and legumes/beans other than green beans.

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