Tuna casserole it is!
It's so easy to make this with WAAAY too many calories by adding too much cheese or mayo and milk. So skip all of that. I aimed for an easier method that would contain the calories by using a mixture that premeasures my calories. Cream of something soups!
Achieved a perfect creaminess, added veggies, and had enough room to have seconds. YUM!
Ingredients
12 oz noodles (I actually used a little less as I was combining the leftover noodles from other dishes. I had elbow macaroni and rotini/spiral pasta. Both enriched with nutrients.)
2 cans tuna fish (packed in water, not oil. Oil adds too many calories and makes the fish too fishy tasting.)
2 small cans of peas and carrots
1 can cream of mushroom soup
1 can cream of chicken soup (Actually if you want to skip this and do two cans of mushroom soup, you can cut some unnecessary calories without skimping on taste.)
salt and pepper
Directions
1. Preheat the oven to 350.
2. Boil the noodles according to the directions on the package.
3. Meanwhile, heat up the cans of condensed soup. Season a bit with salt and pepper. Be careful not to bring to a boil, but just simmer at a low heat while the noodles boil.
4. When the soups begin to bubble, add the peas and carrots and the tuna fish. Stir together.
5. After the noodles finish, drain, rinse, and return to the pot.
6. Add the soup and tuna fish mixture and stir completely.
7. Put the noodle mixture into a glass baking dish and put in the oven. (If you're not worried about calories and want the taste to be a bit richer, you can add cheese on top at this point.)
8. Bake for 30 minutes.
9. Serves 8. Enjoy!
Nutritional Information (8 servings)
Calories: 170
Total Fat: 4.4g
Saturated Fat: 1.2g
Cholesterol: 28mg
Sodium: 623mg
Total Carbs: 19.2g
Dietary Fiber: 2.0g
Sugars: 0.5g
Protein: 13.6g
Vitamin A: 39%
Vitamin C: 4%
Calcium: 2%
Iron: 8%
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