jk.. I loved my grandma's tuna casserole, and to be honest I love all casseroles. For whatever reason they have a bad rep, but I'm going to change that. Tuna casserole can be delicious, and so I decided to whip up a healthier and even more delicious version! Here you go.. try it!!
2 c. egg noodles (cook to package directions and drain)
3 cans of white albacore tuna (packed in water Not oil)
1 can of cream of mushroom soup
1/2 c. milk
3 T. butter
1 c. chopped or sliced mushrooms
1 c. finely diced onion
1 1/2 c. chopped fresh spinach
2 c. shredded cheese (whatever you like)
salt and pepper to taste
In a pan saute butter, onions, and mushrooms. Once the onions become slightly translucent, add spinach, and saute for another minute or two. Salt and pepper to taste, and set aside. In a mixing bowl add the cream of mushroom soup and milk and whisk. Drain the tuna cans and add tuna to the soup mix. Add 1 cup of shredded cheese (I used cheddar for this part) and add the vegetable mix. Add the drained pasta and mix until ingredients are combined. Pour in a casserole dish of choice. Bake for about 40 minutes at 375. The edges will begin to bubble and will be heated through. Add the last cup of cheese to the top and bake another 5 minutes. Let stand for ab out 5 minutes before serving!!
**The trick to a healthier casserole that sits a little better in your belly is adding vegetables!!! Add the spinach, onions, and mushrooms to the mix, it makes such a difference!
Also, have a few sides of veges! We love broccili! Cut your broccili into bite size pieces, place in a pan with a lid and just a few tablespoons of water, steam on med. heat, it only takes about 5 minutes. Squash we usually bake. It takes a little longer, close to 45 minutes, at 375, u can also microwave it in about 6-8.