This is basically a healthified version of Tuna Noodle Casserole.
What you’ll need:
(You’ll also need some frozen mixed veggies and cannellini beans- I just forgot to include those in the picture)
- Whole wheat pasta (I used about 2 cups dry)
- 2 cans of tuna in water (or 1 really big can, like I found)
- A can of Cream of Mushroom soup (if you can find low sodium, use that!)
- Potato chips
- 1 cup cannellini beans
- You might also need some milk if the soup is too thick
Boil pasta according the package directions:
While that’s happening, combine tuna, veggies, and beans in a bowl (sorry for the not-so-attractive picture)
Once pasta is done, mix it in with the other ingredients, and pour over soup. If you need to add milk to thin it out, do so by adding tablespoons at a time.
Pour into a GREASED casserole dish, and crown with crushed potato chips.
Since U.K. measurements are different from U.S. ones, I will try to convert them as best as possible!:
Tuna and Bean Casserole (E, N)
makes 6 1.5-cup servings
2 cups whole wheat pasta, uncooked (about 200 grams)
1 cup flaked tuna in water
1 cup frozen mixed veggies
1 cup cannellini beans
8 oz. cream of mushroom soup
Milk, if needed
Salt and pepper to taste
A couple handfuls of potato chips – optional
- Preheat oven to 350*F
- Bring water to a boil, add about 1/2 tsp. salt. Cook pasta according to package directions.
- In a large bowl, combine tuna, veggies, beans, and cream of mushroom soup. If the mixture seems a little too thick, add milk until it is the desired consistency.
- Once pasta is done cooking, drain, and add to tuna mixture.
- Season with salt and pepper, to taste.
- Pour into a GREASED casserole dish – I would normally use a 9×13.
- Crush potato chips and sprinkle over the top.
- Bake for 30 minutes, or until veggies are cooked and casserole is warmed through.
– This recipe can be altered to feed as many or as few as you would like – what I made didn’t all fit into the dish I had available, so I will be eating leftovers for quite a few days. Fine by me!
– I would highly recommend Salt & Vinegar potato chips – they add a nice flavor that goes along very well with the fish.
Nutrition facts (these will vary based on recipe, but if you follow mine closely, it will be similar to this):
P.S. Dessert last night was amazing! Raspberry sorbet with one of those shortbread cookies…..
Talk to you soon!
[…] Liv Lives Life a blog devoted to living a healthy, happy life – without letting allergies get in the way! Skip to content HomeAboutRecipesTravel ← Tuna and Bean Casserole […]