Whole-Wheat Tuna Casserole

• ½ bag whole-wheat no yolk egg-noodles or ½ box dry whole what pasta
• 1 can 6 oz white water-packed albacore tuna, drained
• 1 cup broccoli
• 1 cup sliced cremini or button mushrooms
• ¼ cup white onion, diced
• 1 can organic cream of mushroom soup
• 2 garlic cloves, minced
• 1 Tbsp. butter or canola oil
• 1 cup cheddar cheese or white American cheese

1. Preheat oven to 350.
2. Cook whole-wheat noodles according to package directions.  Add in the broccoli the last 3 minutes of cooking.
3. While pasta is cooking sauté the mushrooms, onion and garlic in the butter.
4. Drain the pasta and broccoli.
5. In a big bowl combine the noodles, broccoli, mushrooms, onion and garlic, tuna and 1/2 the cheese.
6. Place in a medium casserole dish and sprinkle the remaining cheese on top.  Bake in the oven for 20-25 minutes.

Note: As a child my Grandma Betty would make me a tuna casserole on a cold winter’s night for comfort with crushed potato chips on top. Thus, if you like a little crunch, you may sprinkle some whole-wheat breadcrumbs or pop chips on top before baking.