Now, before I tell you about this amazing casserole, I wanted to remind you to submit your heart healthy recipes so that I can make a HUGE donation to the American Heart Association (details HERE). So in order to do that, I’m upping the ante… For every recipe I receive before the 14th, I’ll donate $2 to the AHA. You’ll still have until the 20th to submit your recipe, but it will go back to $1 per submission. So get cooking with those heart healthy recipes!!
I always find myself craving comfort food whenever it’s really cold outside. It’s no wonder that many of us tend to gain weight in the Winter. Comfort food is often fried or cheesy or fattening and full of processed crap (which is usually what makes it taste so good!). I was really excited to come across a recipe that didn’t call for a can of soup and was pleasantly surprised when it tasted just as good.
I packed it full of protein, doubling the amount of tuna the original recipe called for. I had a pre-made mirepoix (diced onion, celery and carrots) in the fridge, so I tossed it in, as well as a bag of frozen peas, to up the veggie factor.
This casserole made a lot of food, so I split it into two casserole dishes, baked on for dinner and froze one for later. The Husby loved it so much that he requested it again only 2 days later.
Tuna Noodle Casserole – adapted from Sing For Your Supper (make sure to click the link to Sing for Your Supper – she’s donating her per-click profit for the month to her local animal rescue.)
- 8 oz (1/2 Package) Spaghetti Noodles, broken into small pieces
- 1 Container Mirepoix (or 2 Carrots, 2 Celery Stalks and 1 White Onion, all diced into small pieces)
- 1 Package Mushrooms, diced (I used baby bellas)
- 1 Bag Frozen Peas
- 1/3 Cup Butter
- 3 Cloves Garlic, minced
- 5 Tbsp. Flour
- 1 1/2 Cups Chicken Stock
- 1 Cup Half and Half
- 4 Large Cans Tuna
- 1/2 Cup Grated Parmesan Cheese
- Salt and Pepper, to taste
- 1/2 to 1 Cup Panko (per casserole dish)
- 1/2 Package Shredded Cheddar Cheese (per casserole dish)
Preheat oven to 400.
Cook spaghetti according to package directions. Drain and rinse with cold water, set aside.
Melt butter in a large saucepan over medium heat. Add mirepoix and cook for 5-6 minutes. Add mushrooms and garlic and cook for another 5-6 minutes. Add flour, stir to combine, and cook for two minutes.
Slowly stir in the stock, then add frozen peas. Stir in the half and half and bring to a boil until thickened. Remove from heat and stir in tuna and parmesan, then spaghetti until well combined. Add salt and pepper, to taste.
Spray two casserole dishes with cooking spray. Add half of the mixture to each dish. ((If freezing one of the casseroles, wrap with plastic wrap then cover with foil and place in freezer.))
Top with panko and sprinkle with cheddar cheese. Bake for 15 minutes until cheese is melted and top is golden brown.
**When ready to make the frozen casserole, preheat the oven to 400. Bake for 40 minutes then remove from oven and top with panko and cheddar cheese. Bake an additional 20 minutes until cheese is melted and top is golden brown.**