Another meatless Friday meal from me to you. This time in the form of glorified canned tuna. But, when you look into the cupboard and see that and a bag of noodles, you know what to do.
Tuna Noodle Casserole
© Robert Lerich / Dollar Photo Club
Ingredients:
1 bag egg noodles (healthy: whole wheat)
2 cans drained tuna (healthy: in water)
1 bag frozen broccoli
triple recipe of this cream soup, or buy canned (healthy: plain Greek yogurt)
sleeve of buttery crackers (healthy: try a cracker full of fiber)
3-4 tbsp. melted butter (healthy: olive oil)
parmesan
Directions:
1. Preheat the oven to 400F while you boil your noodles
2. When noodles are ready, combine with tuna, broccoli (I just throw it in frozen), and cream soup
3. Put in large casserole dish and bake for 20 minutes (until bubbly)
4. Meanwhile, crumble and combine crackers with butter
5. After baking the 20 minutes, top casserole with cracker mixture and bake 5 more minutes
6. Serve sprinkled with parmesan
tantalizing, I know
One of these days I will learn better food photography, but until then, I will just imagine my blog to be humble and, um, accessible…
And because this is comfort food, you might as well serve with chilled canned peaches (or an apple pie, ahem) and a glass of milk. Might as well.
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Yum. Yum yum yum. It’s one of my favorite dishes. My hubby got some fresh caught (and then canned) tuna from a coworker and it makes these delicious meals even more amazing. Fall = casserole season, amiright!
I’m not sure if I like tuna casserole or not. It never sounds good but the few times I tried it I did like it. What’s up with that?!
Your pictures are fine. I like the humbleness of your blog and the accessibility-ness. ;)