Sometimes Joey and I have a really busy weekend and I don't have time to cook. We both still need lunches for the week, so this casserole is one of my go-to meals that I can make ahead and know it's going to be delicious for the following week. It's not only great the night you make it, but it's amazing leftover. It's also quite healthy and hearty.
This recipe was based on a Weight Watchers recipe, but I have changed it so much I can now call it my own. There is very little left of the original recipe beside the non-fat sour cream. What makes this tuna casserole unique is the use of whole wheat noodles, onions and caraway seeds. The caraway seeds is an ingredient I added on a whim, and they are tasty!
One thing I do want to say in advance - do take the time to saute the onions and mushrooms. As my dear Carla told me, you should never just throw vegetables in a casserole and she is right. If you don't have time to saute, then I would leave out the onions.
12 oz uncooked whole-wheat "egg" noodles
12 oz water-packed tuna fish, drained
2 turns olive oil (about two Tablespoons)
1 medium onion, chopped
2 cup button mushrooms, sliced
1 cup frozen green peas, thawed
16 oz fat-free sour cream
1/2 cup low-fat or regular mayonnaise
2 Tablespoons Dijon mustard
1 teaspoon caraway seeds
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1 cup shredded reduced-fat Monterey Jack cheese, or Swiss cheese
- Preheat oven to 350°F.
- Heat large skillet over medium to medium-high heat, with 2 turns of olive oil.
- Cook noodles according to directions and transfer to a bowl.
- While noodles are cooking saute onions for one or two minutes then add mushrooms. Saute until tender then transfer to a bowl.
- When noodles are done, drain and transfer to a bowl. Fold in tuna, onions, mushrooms and peas.
- Whisk sour cream, mayonnaise, mustard, caraway seeds, salt and pepper in a bowl then fold into noodle mixture.
- Transfer to a 3 quart casserole dish and top with cheese.
- Bake for about 40 minutes or until top is golden and bubbly.
If you don't particularly like caraway seeds then dried parsley works very well in this recipe. Also, you can completely omit the onions, but if you saute them, they are very mild and quite tasty. This really is a great make-ahead meal. If you find you have time one night and might be busy later in the week, make this in advance and reheat it. It's very good reheated.