Monday, February 8, 2010

Tuna Casserole

Hello! How was everyone's weekend? If you're from the east chances are you spent a lot of time shoveling off your car! Talk about snow! We ended up spending our entire weekend inside with the family, which turned out to be really nice. Of course, it was also nice to get out of the house this morning and back to the gym!

Ever since we've been home from our Christmas vacation I've been working hard to use up a lot of the food that's been sitting in our deep freezer and pantry. For some reason this has lead me to making quite a few classic meals that I grew up on. Maybe it's convenient to what we have, or maybe I'm just a bit homesick, but either way it's been really enjoyable for the whole family. My "meat and potatoes" husband is especially enjoying it.

I'm not a huge tuna casserole fan, but I really love this recipe. I think because it's not too gloppy or creamy and it's got a great tangy flavor. I actually found this in a diabetic cookbook that I received as a gift after being diagnosed with gestational diabetes when I was pregnant. I think what really makes this recipe is the mustard and just the right amount of sour cream and mayo that holds it all together well, but still gives it shape. If you are at all a fan of tuna casserole, give this a try!

Tuna Casserole
Adapted from The Type 2 Diabetes Cookbook


2 cans water-packed tuna
6 ounces uncooked egg noodles
1/2 cup celery, chopped
1/3 cup chopped green onions
1/3 cup thawed green peas
2/3 cup light sour cream
1/2 cup lowfat mayo
3 teaspoons prepared mustard
1/2 teaspoon thyme
1/4 teaspoon salt
dash Worcestershire, optional
dash hot sauce, optional
1 cup shredded Monterey Jack cheese


1. Drain and flake tuna, set aside.

2. Cook and drain noodles according to directions.

3. Preheat oven to 350, combine noodles with tuna, celery, green onions and peas. Blend all remaining ingredients, except the cheese. Pour into a greased 2 quart casserole pan and top with shredded cheese. Bake at 350 for 30 minutes, until cheese is melted and bubbly.
Serves 5: Serving size is 1 cup
Per Serving: 350cal, 15g fat, 18g prot, 20g carb
Points per Serving: (The recipe didn't have fiber, so I'm going to guess 2g fiber) 8points


Joanne said...

I have actually never had tuna casserole! I feel like it's something I should try at some point in my life though. Definitely going to put this one on the list!

Julie said...

I think my hubby would love this. He likes to throw tuna in just about any pasta he eats.

Erica said...

I should totally make this for the man! He is a huge tuna fan.

Glad to hear you're getting back into Pump! I just love it so much! I leave feeling strong and confident after every class I teach. I wish more women knew/understood how great lifting can be for you!

Hope you're staying warm

Kim said...

I like the use of the egg noodle in this dish. My mom is addicted to tuna noodle and always uses the elbow noodle. I'll have to share this recipe with her.
Funny you mentioned cooking all the old comfort foods so far this year. I feel like I've been doing the same thing. There have been a lot of the retro type recipes lately.
It sounds like a lot of people spent the weekend hibernating from all the snow and cold weather.

The Blonde Duck said...

I love tuna casserole, but I can't eat it if it's too creamy anymore...but this, is absolutely perfect!

Coleen's Recipes said...

I don't think I've had tuna casserole since I was a kid. I guess it's time to give it another try!!

Cheryl said...

Memories, that sounds soo good, have not had it for years and years!

Diana's Cocina said...

My famly would love this!

Velva said...

I have never been able to enjoy tuna casserole. As a kid, I would eat all the noodles up. :-) However, I can certainly appreciate a great recipe when I see one, and you have it!

Stay warm.

Cinnamon-Girl♥ said...

I haven't had a tuna casserole in many, many years. I like this one because it doesn't use canned soup, yet still sounds like it has a ton of flavor.

Burp and Slurp~! said...

Guess what? I've never ever had a tuna casserole before. But anything with pasta and cheese sounds perfect to me!

Pam said...

I haven't had tuna casserole for years - this sounds creamy and delicious.

theUngourmet said...

This looks quite a bit healthier than my mom's potato chip tuna casserole! :) Yum!

Lara said...

I haven't had a tuna casserole in years and I've never made one for my kids. I think this looks like a great recipe for introducing it to my kids.

Debbie said...

I don't have tuna casserole often but I do enjoy it. This recipe sounds good and also lightened up! I'd love to try it!

Kris said...

Very interesting. Love the chunky freshness in there.

Anonymous said...

I am not a huge tuna fan either, so this rarely makes an appearance at my house - and my husband loves it!

Thanks for the reminder! :D

HoneyB said...

Its funny as I get to the end of your post you say your not a big tuna casserole fan. Neither am I but I am willing to make it for Grumpy because he loves it. I'll give your recipe a try the next time I make one!

A Year on the Grill said...

I haven't had a tuna casserole in years.. Now I have a bad craving... great sounding recipe

Chow and Chatter said...

wow love Tuna dishes

Kathleen said...

This sounds great! I'm trying to do the same thing with the supplies I have in deep freeze as well!

Sophie said...

Oooh,...Teresa!! What a grand meal this is!!

The whole dish looks grand!

Barbara said...

Your post made me smile. Been ages since I made a tuna casserole. And did I put peas in it? I cannot remember for the life of me. Guess I must have. It's a much denigrated casserole. Which is too bad, because we all loved it.
Yours is a great recipe with a new twist.

Katy ~ said...

Ole Sweetie-Pi is the tuna noodle casserole fan in this house; I make it for him. This sounds like one we could both enjoy, though. Good post!