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.