Not Your Momma's Tuna Casserole
I made my uber, awesome veggie filled tuna casserole tonight and when i posted the picture of it on the facepage, I had a couple of requests for the recipe so here you go!
1 bag of egg noodles
1 bag of frozen broccoli cuts
1 bag of frozen cauliflower
1 bag of frozen carrots
1 bag frozen green beans
1 each red, yellow and orange bell pepper, coarsely chopped
1 can 98% fat free mushroom soup
1 cup water
2 cups 2% milk
1/2 cup pepperjack, shredded
1/2 cup sharp cheddar, shredded
1 cup Mexican blend shredded cheese
1/2 cup mozzarella, shredded
2 tablespoons flour
1 tablespoon butter
2 cans of tuna packed in water, drained
Panko breadcrumbs
cooking spray
1. Preheat the oven to 425 and spray a glass 11 x 13 baking dish with cooking spray
2. Bring a large stock pot of water to boil and cook the noodles, drain the noodles and return to large stock pot
3. Heat and cook all frozen vegetables in a separate sauce pan, once they are cooked drain and add to large stock pot with pasta
4. Using the veggie sauce pan, saute the peppers in cooking spray just until tender, add to large stock pot
5. Also using the veggie sauce pan, melt the butter and add the flour whisking until smooth. Add 2 cups of milk and heat slowly under medium heat. Add the cheese and continue to whisk until cheese is melted and the sauce is smooth, add more milk if needed to add to the creaminess
6. Once the sauce is smooth and creamy, add the cream of mushroom soup, tuna and water, stir until blended
7. Pour the veggie and noodle mixture into the baking dish and then pour the cheese/mushroom soup mixture on top, making sure to coat evenly.
8. Sprinkle Panko on top of the casserole and then lightly spray with cooking spray (this will help brown the crumbs)
9. bake for 20 minutes, or until the breadcrumbs are golden brown, once you remove it from the oven let it sit for 10 minutes before serving
I'm really tired so I hope this all makes sense but ya'll have basic cooking skills so I am sure you can figure it out.... but if you can't don't blame me *laugh*
Mark gives this 0 noms since he doesn't like tuna so if anyone wants to be my guest nommer...
1 bag of egg noodles
1 bag of frozen broccoli cuts
1 bag of frozen cauliflower
1 bag of frozen carrots
1 bag frozen green beans
1 each red, yellow and orange bell pepper, coarsely chopped
1 can 98% fat free mushroom soup
1 cup water
2 cups 2% milk
1/2 cup pepperjack, shredded
1/2 cup sharp cheddar, shredded
1 cup Mexican blend shredded cheese
1/2 cup mozzarella, shredded
2 tablespoons flour
1 tablespoon butter
2 cans of tuna packed in water, drained
Panko breadcrumbs
cooking spray
1. Preheat the oven to 425 and spray a glass 11 x 13 baking dish with cooking spray
2. Bring a large stock pot of water to boil and cook the noodles, drain the noodles and return to large stock pot
3. Heat and cook all frozen vegetables in a separate sauce pan, once they are cooked drain and add to large stock pot with pasta
4. Using the veggie sauce pan, saute the peppers in cooking spray just until tender, add to large stock pot
5. Also using the veggie sauce pan, melt the butter and add the flour whisking until smooth. Add 2 cups of milk and heat slowly under medium heat. Add the cheese and continue to whisk until cheese is melted and the sauce is smooth, add more milk if needed to add to the creaminess
6. Once the sauce is smooth and creamy, add the cream of mushroom soup, tuna and water, stir until blended
7. Pour the veggie and noodle mixture into the baking dish and then pour the cheese/mushroom soup mixture on top, making sure to coat evenly.
8. Sprinkle Panko on top of the casserole and then lightly spray with cooking spray (this will help brown the crumbs)
9. bake for 20 minutes, or until the breadcrumbs are golden brown, once you remove it from the oven let it sit for 10 minutes before serving
I'm really tired so I hope this all makes sense but ya'll have basic cooking skills so I am sure you can figure it out.... but if you can't don't blame me *laugh*
Mark gives this 0 noms since he doesn't like tuna so if anyone wants to be my guest nommer...
5 out of 5 noms. The vegetables are a delightful addition. Satisfying, filling, without weighing you down. Comfort food you can feel good about.
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