Friday, January 16, 2009

healthy makeover- tuna casserole


One box whole wheat macaroni
1 can tuna packed in water (no salt)
one recipe homemade condensed mushroom soup
a cup or so of frozen or fresh peas (depending on season)


Cook macaroni according to package directions. Drain and put into large casserole dish.

Add tuna (drained) and peas, then pour mushroom soup over top. Stir until nicely mixed, sprinkle with pepper if desired.

Bake in a 350* oven until heated through (about 1/2 hour).

Serve with parmesan, pepper, parsley and grated cheddar on the table as additional (optional) toppings.

Note: we usually double this for our family so that The Boy can have seconds, and Hubby can have leftovers for lunch the next day

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