I LOVE homemade tuna and noodles. It is a comforting, flavorful dish that is also great re-heated. But for the last year or so we have been slowly inching our way away from pasta.
What used to be a once or twice a week meal has now become an almost never meal choice for my family as a whole. The boys love a good box of Annie's Mac n Cheese, but JF and I rarely make or eat pasta ourselves.
But then the snow started falling. And I was reminded of a few years ago when I had made a giant recipe of tuna and noodles during a blizzard. So what is a girl to do?
This recipe is a quicker take on true tuna and noodles. I do plan on trying it again making my own bechamel sauce rather than the condensed soup. Although the organic cream of ____ soups have truly been a prayer answered for my cooking needs!
1 box (12 ounces) organic condensed cream of mushroom soup
1/3 cup greek yogurt OR mayonnaise OR Veganaise
2 tablespoons milk of your choice
1 1/4 cup shredded cheese (I used a cheddar/jack blend)
black pepper to taste
2 cans water packed Albacore tuna, drained
Cooked quinoa: cook 1 cup dried quinoa based on package directions2 cups cooked broccoli
1/4 cup freshly grated parmesan
Preheat oven to 350*
Coat a square 8x8 baking dish with oil of your choosing (butter, coconut oil, olive oil, etc.)
In a large bowl combine the soup, greek yogurt, milk, 1 cup shredded cheese and pepper until well blended.
Fold in the quinoa, tuna and broccoli.
Spoon the mixture into the baking dish
Sprinkle with the remaining 1/4 cup shredded cheese and parmesan.
Bake for 30-40 minutes or until bubbly on the edges and golden on top.