Best-Ever Creamy Tuna Casserole

I know, I know, there is an everlasting stigma against tuna casserole. It's the kind of food I envision straight from a 1950's kitchen alongside liver and onions. But this tuna casserole is one I CRAVE. I don't make it to rotate food storage or because I feel obligated to honor my grandmother's legacy.

I make it because it's yummy.

And I really think it could make a believer out of anyone. Best of all, it's low-fat and low-guilt.

Best-Ever Creamy Tuna Casserole
Source: Taste of Home

Ingredients:

5 cups uncooked whole-wheat egg noodles
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (8 ounces) fat-free sour cream (I usually use low-fat)
2/3 cup grated Parmesan cheese
1/3 cup milk (almond or soy milk also work)
1/4 teaspoon salt
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1 cup frozen peas, thawed
1/4 cup finely chopped onion (I have also substituted 1 T. dried minced onion)

Topping:

1/2 cup soft bread crumbs
1 tablespoon butter, melted

Directions:

Cook noodles according to package directions.

Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk and salt. Stir in the tuna, peas, and onion. Drain noodles; add to soup mixture.

Transfer to a 9x13 baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and topping is slightly browned. 

Yield: 6 servings.

Thai Chickpea Pasta

This beauty of a recipe is ready in probably 15 minutes flat. It depends on how long it takes your water to boil. I'm serious. My husband loves it even though it's one of the least photogenic recipes I make. It's really cheap, and I usually have the ingredients on hand. The cilantro is a wonderful addition but I've definitely made it without. And for such a short ingredient list, it's surprisingly delicious!

I warned you. Not that photogenic. But still delicious. 

Thai Chickpea Pasta

Source: Onceamonthmom.com

Ingredients:

• 6 ounces multi-grain linguine (let's be honest, spaghetti works too)
• 1 cup salsa
• 1/4 cup peanut butter, creamy
• 2 tablespoons orange juice 
• 1 tablespoon honey (maple syrup or agave nectar to veganize if you're hard-core)
• 2 teaspoons soy sauce
• 2 cups chickpeas, cooked
• 2 tablespoons peanuts, unsalted, chopped
• 2 tablespoons cilantro, fresh, minced

Directions:

Cook pasta according to package directions. Meanwhile combine all other ingredients except peanuts and cilantro in a large bowl and microwave for 1 minute or until heated through. Mix sauce with pasta, garnish with peanuts and cilantro and serve.


Note: To make this a complete meal, you can add cooked carrots or a bag of frozen stir-fry vegetables to the mix. You might want to 1.5 times or double the sauce ingredients if you're adding a lot of veggies. Yum!