Tuna Noodle Casserole

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When I was a kid, my family (mom, dad, and I) only ate dinner together about once a week.

The rest of the time it was just “fend for yourself,” so when we did eat together, I always looked forward to it.   Don’t worry, I wasn’t deprived, and I was actually grateful for it when I didn’t gain the “freshman 15” when I went to college.

We mostly ate steak (and now I don’t like steak anymore… my wallet appreciates that) but every once in a while my mom would make Tuna Helper and I loved it.

So, when she wanted to make Tuna Helper the other day, it brought back fond memories from childhood…. but, as I’ve gotten older, I’m not so fond of boxed foods, sooo I jumped at the opportunity to make some from scratch.

It tastes even better than Tuna Helper and it’s pretty dang good for you!  Even my mom, who is Ms. Picky/Anti-Healthy, agreed. I’ll definitely use this recipe again.

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Tuna Noodle Casserole
Adapted from: Food.com 

Ingredients:

  • 2 cups dry whole wheat rotini
  • 1 small onion, finely chopped
  • 2 (3 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
  • 2 (5 ounce) cans cream of mushroom soup, undiluted
  • 1/2 cup skim milk or 1/2 cup 1% low-fat milk 1
  • (5 ounce) can sliced mushrooms, well drained
  • 1/2 tablespoon season salt
  •  1/4 teaspoon garlic powder
  • 1/4 teaspoon coarse black pepper (or to taste)
  • 1/2 cup grated reduced-fat cheddar cheese (or to taste)
  • 1/8 cup jiffy corn muffin mix
  • 1 cup broccoli

Directions:

  1. Set oven to 350 degrees F.
  2. Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
  3. Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
  4. Add in onion and tuna; toss to combine.
  5. In a saucepan heat soup with milk until smooth.
  6. Stir in mushrooms, broccoli, season salt, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
  7. Transfer mixture to prepared baking dish.
  8. Bake for about 30 minutes.
  9. Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

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