Now that the weather is cooler, I am diving headfirst into making cozy comfort foods. One of my favorite things to make is Tuna Noodle Casserole- chances are, you have most of the ingredients (if not all) on hand, and it is quick and easy to put together. Delicious + quick + easy = Sunday night dinner!
- 1 can cream of mushroom soup
- skim milk
- 1 clove garlic, minced
- 1/2 yellow onion, chopped
- 2 cans of tuna (5 oz each)
- salt and pepper to taste
- whole wheat pasta (use something small but with shape, so that it can hold the sauce well- I used a combination of orecchiette and rotini)
Over low heat, saute garlic and onion in a pan with olive oil until soft, about 10 minutes. Add 1 can of cream of mushroom soup. For easy measuring, just fill the empty soup can 3/4 of the way full with skim milk, and add to pan. Drain both cans of tuna, and add. Stir to combine, add salt and pepper to taste and cover. Continue to stir occasionally. While the sauce is cooking, bring a pot of water to a boil and cook pasta as directed on package. I like to cook mine for 15 minutes, which still leaves the pasta al dente.
Once pasta has finished cooking, drain, and mound into a baking dish. I used a 9x9 square baking dish, and this was the perfect size for me. Distribute sauce evenly over the pasta, and then mix, to ensure that the sauce covers all the pasta. Sprinkle the top of the mixture with a fine layer of bread crumbs, pop in the oven and broil for a few minutes- just to get the top crusty and brown.
I serve this with a side of peas, which I know are commonly cooked as part of the casserole, but this makes it easier in the case that people don't like to mix- although I always do : )
So there you have it- just a few ingredients combined in the right way give you a dish that's easy to make and even easier to eat!