Hello! How was everyone's weekend? If you're from the east chances are you spent a lot of time shoveling off your car! Talk about snow! We ended up spending our entire weekend inside with the family, which turned out to be really nice. Of course, it was also nice to get out of the house this morning and back to the gym!
Ever since we've been home from our Christmas vacation I've been working hard to use up a lot of the food that's been sitting in our deep freezer and pantry. For some reason this has lead me to making quite a few classic meals that I grew up on. Maybe it's convenient to what we have, or maybe I'm just a bit homesick, but either way it's been really enjoyable for the whole family. My "meat and potatoes" husband is especially enjoying it.
I'm not a huge tuna casserole fan, but I really love this recipe. I think because it's not too gloppy or creamy and it's got a great tangy flavor. I actually found this in a diabetic cookbook that I received as a gift after being diagnosed with gestational diabetes when I was pregnant. I think what really makes this recipe is the mustard and just the right amount of sour cream and mayo that holds it all together well, but still gives it shape. If you are at all a fan of tuna casserole, give this a try!
Tuna Casserole
Adapted from The Type 2 Diabetes Cookbook
Ingredients
2 cans water-packed tuna
6 ounces uncooked egg noodles
1/2 cup celery, chopped
1/3 cup chopped green onions
1/3 cup thawed green peas
2/3 cup light sour cream
1/2 cup lowfat mayo
3 teaspoons prepared mustard
1/2 teaspoon thyme
1/4 teaspoon salt
dash Worcestershire, optional
dash hot sauce, optional
1 cup shredded Monterey Jack cheese
Directions
1. Drain and flake tuna, set aside.
2. Cook and drain noodles according to directions.
3. Preheat oven to 350, combine noodles with tuna, celery, green onions and peas. Blend all remaining ingredients, except the cheese. Pour into a greased 2 quart casserole pan and top with shredded cheese. Bake at 350 for 30 minutes, until cheese is melted and bubbly.
Serves 5: Serving size is 1 cup
Per Serving: 350cal, 15g fat, 18g prot, 20g carb
Points per Serving: (The recipe didn't have fiber, so I'm going to guess 2g fiber) 8points
