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July 31, 2009, Newsletter Issue #126: Tuna Noodle Delight Casserole
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Tip of the Week
This tuna noodle casserole goes over really well at potluck gatherings. And, it makes for a quick and easy main course. It can be prepared in an hour. Since it is a baked dish, purists will call this a tuna bake casserole. Either way, it is a filling and nutritious delight.
1-1/2 c sour cream
½ c mayonnaise
½ c milk
¼ c Parmesan cheese, grated
1 t Dijon mustard
¼ t salt
¼ t pepper
1 garlic clove, minced
or 1 t garlic powder
4 c cooked pasta shells, small variety
2 c fresh broccoli, cut into florets
½ c onion, chopped
½ c mushrooms, sliced
½ c red pepper, chopped
1 12 ounce can tuna, chunk light variety in water
Preheat oven to 350.
Lightly spritz a glass 2-quart baking dish with oil.
Drain tuna. Set aside.
In large bowl, prepare sauce by combing first 7 ingredients.
Stir until smooth.
Add pasta, broccoli, onion, mushrooms, and red pepper.
Stir until evenly distributed.
Add tuna and stir to distribute throughout.
Place tuna mixture into glass dish.
Cover with foil.
Bake for 40 minutes until bubbly.
You can substitute low fat sour cream, mayonnaise, and milk for the current ingredients and not have any negative effects. To make a complete meal centered around this tuna noodle casserole, have a side of salad greens. Fresh fruit for dessert will help lighten the load.
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