Tuna Noodle or Macaroni Casserole
This tuna noodle casserole recipe came from my mother. It is quick, easy and, with a few simple adjustments as indicated in the notes below, healthier than most versions. Mom always used elbow macaroni and I prefer the texture and shape to noodles in a casserole like this. However, you can substitute noodles or other similar pasta shape, such as shells or mini penne.
- 1 can (10.75 ounces) condensed cream of mushroom soup (see notes below)
- 1/2 cup sour cream (can use reduced-fat)
- 1 teaspoon dry mustard
- 1-1/2 cups cooked elbow macaroni, drained (about 3/4 cup uncooked)
- 1 can (4 ounces) sliced mushrooms, drained (see notes below)
- 1 jar (2 ounces) pimentos, drained and chopped
- 1/2 small onion, finely chopped (about 1/4 cup)
- 3 tablespoons fresh lemon juice
- 1 can (6 to 6.5-ounces) tuna packed in water, drained and flaked
- Pepper to taste
- 1/2 cup fine dry bread crumbs
Preheat oven to 350° F. Blend soup, sour cream and mustard in medium bowl. Stir in the next 7 ingredients. Place in a 1-1/2 quart casserole that has been lightly greased with cooking oil spray. Sprinkle with bread crumbs. Bake for 30-40 minutes or until bubbly.
Notes: This casserole is delicious as is. However, to lower the fat and sodium content for a healthier presentation, I do several things. First, I always use low-fat, lower-sodium condensed cream of mushroom soup and reduced fat sour cream. I also sauté or microwave fresh mushrooms. Sometimes, I do the same with some chopped red bell pepper to replace the pimentos. I prefer chunk light tuna to white because it has more flavor, but the choice is yours. Either way, you should look for tuna that is sustainably caught. Additionally, I can get no-salt-added tuna and it is delicious. There is enough natural sodium in seafood that additional salt is not necessary. However, that is difficult to find except at some health food stores. Finally, I prefer to use whole wheat macaroni.