No Cheese Tuna Casserole

Submitted by DelainaB

"When we started looking for healthier ways to eat I had to make some changes to my staple recipes. My mom used to make this with a bag and a half of shredded cheese, white pasta and no veggies. We really enjoy this new version with whole wheat pasta, and seasoned wheat breadcrumbs. Enjoy!"

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 1 Casserole
• Serves: 8

ingredients

• 2 1⁄2 cups whole wheat rotini
• 1 (10 1/2 ounce) can cream of mushroom soup (I use the healthy request)
• 2 (16 ounce) light chunk tuna in water, drained
• 1 (8 ounce) can peas
• 1 (8 ounce) can carrots
• 2 tablespoons oregano
• 1 garlic clove
• 1 teaspoon black pepper
• 2 tablespoons butter (I use smart balance butter blends)
• 1 cup dry whole wheat breadcrumbs (seasoned if desired)
• salt, to taste

directions

1. Preheat Oven to 350.
2. Boil Rotini to desired doneness and Drain.
3. Stir in mushroom soup, tuna, peas, carrots (or other veggies) oregano, garlic and black pepper.
4. Mix in 1/4-1/2 Cup Breadcrumbs.
5. Pour into Casserole Dish.
6. Mix remaining breadcrumbes and butter.
7. Top Casserole with mixture and bake until topping begins to brown.
8. Allow to sit 5-10 min before serving.

Reviews

[Britt B.]

Way too many bread crumbs!! Also I didn't love that there's no set time to bake it, so I was just eyeballing it the whole time (not convenient with three small children). The flavor was mediocre. I wouldn't make this again as is.

 

[Sydney Mike]

I did make several slight changes when preparing this dish ~ Used cream of vegetable soup rather than the mushroom kind; substituted lemon pepper for the usual S&P; & made up my own crumbs from a nutty, whole grain bread! Made for a very nice tasting, thoroughly enjoyable tuna dish! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]