Tuna Noodle Casserole

Cheese.

Since casseroles are often meaty and not often healthy, I don't make many of them. However, tuna noodle casserole is the perfect post-partum meal to have in the freezer. Aside from the obvious benefits of casseroles post-baby (easy to make, freezes well, cheap and quick to make in large quantities), I had been avoiding tuna during pregnancy for its mercury content and I was eager to start eating it again. This isn't the most healthy way to indulge in tuna, but it is delicious and easy, and I lightened it up as much as possible.

I used this recipe as my guide, but I sauteed the onions, added other veggies, and seasoned the veggies. I also have no idea whether I followed their quantities of each ingredient, because I just did what looked right.

The Recipe:

1 box whole wheat noodles (I used rotini)

3 cans tuna, drained

1 onion, chopped

1 bag frozen peas

1 can cream of mushroom soup

1 c milk (I used almond milk)

6 tb cheddar cheese, shredded

Optional additional fresh vegetables, chopped (I used celery and carrot here. Broccoli or mushrooms would be good too.)

Cook noodles to al dente
Sautee onion in olive oil over medium-high heat. When softened, add other fresh vegetables and sautee until soft and slightly browned. Add frozen peas and season the veggies generously with salt and pepper.
Combine vegetables, cooked noodles, mushroom soup and milk.
Pour into a 9x13 casserole dish and top with cheddar.
Bake at 350 uncovered for 45 minutes.

The Verdict:

Overall grade: B-

Overall reason: It needs some oomph, but it's a good start. I will keep experimenting.

Time to prepare: 20 minutes plus baking time

Husband quote: "Yum! I would gladly eat this again, given the oppor-TUNA-ty."

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