Tuna Noodle Casserole is one of my favorite casseroles. I used to make it a lot because it was so easy and it tasted great. I loved the crunchy topping of toasted breadcrumbs and butter and the oozing cheese baked inside the noodles. Who couldn’t love that? Well, Michael for one. He is such a picky eater. And while I don’t dictate my food according what he likes (if I did, I’d be eating pizza and hot dogs every day!), I haven’t really made this casserole for years because it’s a lot of work to make a meal for just one person.
On Sunday I had a friend coming over to do some video work with me. My friend Kat was going to help me get my KATU news interview from January off the DVR and onto a disc that I could post here and share with other people. I was so glad she offered to help! She got her degree in video editing so I knew she’d be good at it. I offered to make us lunch and decided I’d do a tuna casserole.
Sunday morning I slept in and then went swimming in the pool to stretch out my mega sore muscles from weight lifting. I hurried home and then started cooking so that I’d have the casserole in the oven before Kat came over.
I had my own tuna casserole recipe but I went to the internets to find a lower calorie version. The above recipe is what I found. Around 300 calories a serving is okay by me. I was also looking forward to having a lot of leftovers for lunches during the work week. I did not have Mrs. Dash’s seasoning and I left out the mushrooms but for the most part I followed the recipe.
It was really easy to do. I halved the recipe and it still made a TON of food, so keep that in mind when making this dish. I cooked the past and then mixed it all together with the rest of the creamy ingredients. I also added some shredded cheese to the mixture, even though the recipe din’t call for that so my version is probably a little higher in calories.
I also used the crumbs from the crouton bag to top the casserole with some crunchiness. And I was glad I added that–it really made the recipe even better.
The verdict of the recipe: it was really good but it needed more tuna. Halving the recipe I only used one can of tuna and it really needed two. I also would mix all of the recipe’s cheese in the dish instead of using it just on top because the casserole needed a “glue” to hold it all together.
I kid you not when I say HALF of the recipe makes a massive amount of food. I have no idea how the recipe’s creators calculated their servings because not only did Kat and I have a big serving each for lunch, I had leftovers for four days worth of lunches!
Kat is going to work on the video clips and I hope that soon I will have something to share with you guys. 🙂
QUESTION: What’s your favorite casserole recipe?
HI Lisa, this looks like comfort food at its finest!!!!
Roz@weightingfor50 recently posted..Quite the sausage!!
It was definitely comfort food and a lower calorie version, which made me happy!
I have to agree with Michael on this one. I don’t like my fish mixed up with noodles.
Courtney recently posted..Fact or Fiction?
Interesting! And I thought Michael was just a weirdo. 🙂
I have not thought about Tuna Noodle Casserole in a long time. I would eat all the leftovers, with extra cheese. Absolutely a food that is ineligible for my food plan today.
But I do have fond memories of making it with peas and mushrooms, cheese and creamy soups.
Jane recently posted..This blog is not. . . .
Putting the leftovers in tupperware for lunches worked well for me this week. I loved having leftovers for work and it made prepping for work much easier. I almost added some frozen peas to the mixture. Next time.
read for this?
IVE NEVER EVER EATEN A CASSEROLE!!!
I guess thats my last little known carla facts 🙂
Miz recently posted..Join me in exercising *less*?
Really?! Never?!?! Wow!