Tuna Casserole

Tuna noodle casserole was a meal that was made often in my house when I was growing13 title 1 up. It was quick, easy, and simple, and pleased most people. When I started eating “cleaner” a few years ago, I wanted to include different proteins besides chicken, turkey, and beef, and knew that anything with cheese would be a hit. I adapted a recipe and developed a “Tuna Noodle Casserole” that my family loves.

Recently, I’ve been trying to reduce processed carbs and increase veggies in whatever ways I can, but still maintain delicious, simple, and quick dinners for those busy weeknights. By adding more veggies and decreasing the amount of pasta in this dish, I accomplished my goal.

When I prepare this recipe for my family, I bake it in two separate bowls as I have found10 baked 2 that pasta doesn’t sit well in my stomach and I don’t need the same amount of cheese to enjoy the flavor in this dish. I don’t consider this “making two different meals” because I’m using the same ingredients at the same time. In fact, my son also prefers this meal without the cheese on top, so when I sprinkle the cheese, I just add it to my husband’s portion. Simple accommodation that pleases everyone.

You may notice that this recipe calls for “cream of mushroom soup”. I make my own cream soup using this recipe because it’s cheaper and I want to know what ingredients are being used. When you use homemade cream soup, you can eliminate the additional unsweetened almond milk. However, if you choose to use store-bought cream soup, you will need the milk to thin it out a bit.

Note: This recipe uses foods from the Portion Fix food lists, so it would be “portion fix approved”. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.

**For simple meal prep tips, click here**
**For practical portion control tips, click here**

Tuna Casserole

Servings: 4
Portion Fix Container Counts (estimated) : 1 Green, 1 Yellow (if using pasta), 1 Red, 1 Blue
Ingredients
– 2 cups celery, sliced
– 2 cups carrots, chopped
– 2 cups cooked whole wheat spiral pasta (1 cup uncooked)
– 1 can low fat cream of mushroom soup (homemade)
– ½ can of unsweetened almond milk if using canned cream soup
– 4 can water packed tuna
–  (optional) 1 cup shredded low-fat cheddar cheese (tex mex)
1 ingredients

Instructions

  1. Preheat oven to 350F. Cook pasta according to package instructions (approx. 10 min)
  2. In a medium saucepan, cook veggies until tender.
  3. Add homemade cream soup (and unsweetened almond milk if using canned soup) to cooked veggie and reduce heat to low and simmer until thickened.
  4. When pasta is cooked, drain pasta and set aside.
  5. Spray a casserole dish with non-stick spray. Put pasta into dish.5 pasta
  6. Drain tuna and crumble evenly over pasta. (or place in bottom of dish if not using pasta)
  7. Pour veggie/mushroom sauce all over.
  8. Then finish with a layer of cheese.
  9. Cover with foil and bake in oven for 25 minutes.
  10. After 25 minutes, broil top of casserole for 2 additional minutes to brown the cheese.
  11. Serve hot.

Healthy Tuna Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

A healthy, quick, EASY casserole that will leave you wanting more! Portion Fix container count included. 2B Mindset Friendly


Portion Fix Container Counts: 1 Green, 1 Yellow (if using pasta), 1 Red, 1 Blue

Ingredients

  • 2 cups celery, sliced
  • 2 cups carrots, chopped
  • 2 cups cooked spiral pasta (1 cup uncooked)
  • 1 can low fat cream of mushroom soup (homemade)
  • (½ can of unsweetened almond milk if using canned cream soup)
  • 4 can water packed tuna
  •  (optional) 1 cup shredded low-fat cheddar cheese (tex mex)

Directions

  1. Preheat oven to 350F. Cook pasta according to package instructions (approx. 10 min)
  2. In a medium saucepan, cook veggies until tender.
  3. Add homemade cream soup (and unsweetened almond milk if using canned soup) to cooked veggie and reduce heat to low.
  4. When pasta is cooked, drain pasta and set aside.
  5. Spray a casserole dish with non-stick spray. Put pasta into dish.
  6. Drain tuna and crumble evenly over pasta.
  7. Pour veggie/mushroom sauce all over.
  8. Then finish with a layer of cheese.
  9. Cover with foil and bake in oven for 25 minutes.
  10. After 25 minutes, broil top of casserole for 2 additional minutes to brown the cheese.
  11. Serve hot.

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