If you’re in a hurry to make a comforting supper this recipe is dedicated to you! It’s so simple to prepare and uses ingredients that most of us keep on hand in the pantry.  With a creamy texture and noodle base, this dish aims to please. It’s full of fibre, protein, vegetables and is low in fat (when you omit the cheese).  Kids love this recipe and it reheats well the next day. This recipe is not recommended for wheat free or vegetarian meal plans. This recipe is compliments of Rachelle Wood Nutrition, www.rachellewood.ca

                                                                                                                                                                                                                                             Favorite Tuna Casserole 

2 cups cooked whole wheat pasta 

1 1/2 cup diced carrots

1 cup frozen peas 

1 cup sliced mushrooms

2 tins flaked light tuna in water 

Sauce

1 can reduced fat cream mushroom soup

1/3 cup shredded light cheddar cheese

1 cup water

2 TBSP vinegar

1/4 tsp garlic powder 

freshly ground pepper 

Cook pasta and set aside in a large casserole dish. Prepare sauce. Place first 5 ingredients in the dish. Pour over sauce and mix well. Cover and bake at 350 for 45 minutes. Serve and enjoy.

Rachelle likes to serve this dish for lunch and brings leftovers to work the next day.  It is not recommended to freeze this recipe. 

Do you have a comforting caserole recipe to share (that’s low in fat), if so email your recipe to info@rachellewood.ca . Did you try this recipe, if so please write a review below.