Thursday, March 28, 2013

Quinoa Tuna Casserole

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?

Use Quinoa!

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 directions
2 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.


  1. Have this in the oven right now, can't wait to try it. For the Cream of ___ Soup try this recipe:
    1 1/4 C Milk
    3 T oil
    1/4 C mushrooms/celery/chicken...
    1 T chopped onion
    3 T flour
    1/4 tsp salt
    dash pepper
    Microwave milk for 3 min. Meanwhile Saute oil, mushrooms, and onion. Whisk in flour, salt and pepper. Cook over med heat until bubbly stirring constantly. Slowly add hot milk, whisk till thick and creamy.

    I started making this when we discovered my daughter had a milk allergy and I like it better than any store bought out there.

  2. okay i had all ingrediants on hand if using already cooked quinoa (frozen) use 4c total to = 1c raw cooked. We shall see used mozzella and added a tejas bunch of cajun spice. Should of used jalepeno jack, but not on hand. I think this will freeze well and make a good lunch for work:) thx for making this casserole as I had the organic mushroom soup and wanted to make tuna casserole..let see how it tastes in 35 minutos:)


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