Tuna Casserole - Healthy
By: Barbara
Published: Wednesday, December 30, 2009 - 6:16pm

Ingredients




12 ounces pkg. egg noodles
(healthy tip: 6 oz whole wheat egg noodles and 6  oz. "no yolks" or white)
1 can cream of mushroom soup
1/2 cup frozen peas
2 cans of water packed tuna (Save the water.)
salt and pepper to taste

Preparation

1 Boil pasta (according to directions on package). 2 While pasta boils, mix thoroughly with a fork in a large serving bowl:
1 can of mushroom soup
2 cans of tuna (drain partially into a cup and save the water to use later) 3 Add 1/2 cup thawed peas to the above mixture. 4 Dump drained ( but very hot and still wet ) pasta over the peas and tuna. 5 With large wooden mixing spoon, mix thoroughly.  

If it's too dry, add some water that you saved from the cans of tuna. 6 Taste.  Then add salt and pepper. 7 No baking required!  Ready to eat!!

About


It's healthy!  
Many other tuna casserole recipes have unnecessary fat (i.e. butter, mayonnaise, cheese).  
Since whole wheat egg noodles tend to be less appealing, I compromise by using a 1/2 package of whole wheat and a 1/2 package of white egg noodles.  The taste is better and you get some fiber.