Tuesday, December 1, 2015

Sunday Night Tuna Casserole

Prepare on Sunday night, then simply re-heat this nutritious Tuna Casserole to begin the week less stressed about dinner and well fed!

Easy and quick tuna casserole to make ahead on Sunday evening!

I don't always prep meals ahead of time, but when I do, the week goes so much smoother.

Typically I'm in a mad rush on Monday evenings trying to get kids fed and out the door to their activities. But this Monday was different. I prepared this Tuna Casserole on Sunday night and Monday's dinner was a breeze.

Tuna Casserole: Inexpensive way to serve up a nutritious meal.

Plan Ahead to Avoid the Crunch

It's a great feeling to wake up on Monday morning knowing a casserole is in the fridge and just needs to be re-heated for dinner.

It also helps when the kids will eat what I've prepared! They're not the big fish eaters but the melted cheese topping on this saucy casserole distracts them from tuna below.

Well worth the small investment of time on Sunday to prepare.

New way to jazz up tuna casserole!

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Sunday Night Tuna Casserole

Makes: 6 to 8 Servings
Hands-on Time: 20 minutes
Cook Time: 15 minutes

  • 8 oz (227 g) uncooked rotini pasta (about 3 cups)
  • 2 teaspoons butter
  • 2 green onions chopped, separate white from green parts
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed
  • 1 can (19 oz / 540 ml) diced tomatoes with Italian herbs and spices
  • 1 can (13 oz /370 ml) low-fat evaporated milk
  • 2 cans (6 oz / 170 g) chunk light tuna in water, drained
  • 1/3 cup low-fat sour cream
  • 1/3 cup frozen peas
  • 1/2 teaspoon dry mustard powder (or use 1/2 tablespoon of yellow mustard)
  • 1/4 teaspoon each salt and pepper
  • 2 tablespoons grated Parmesan cheese
  • 3/4 cup shredded cheddar cheese

In a large pot, cook pasta according to package directions. Drain in a colander and set aside.

In the same pot, melt butter over medium heat. Add white portions of chopped green onion. Cook and stir for 2 minutes to soften. Add garlic and dill. Cook and stir for 30 seconds longer. Add tomatoes, evaporated milk, tuna, sour cream, peas, mustard powder, salt and pepper. Mix well. Stir in pasta.

Transfer half the pasta mixture to a 9 x 13-inch casserole dish. Evenly sprinkle 1 tablespoon of Parmesan cheese. Pour the remaining pasta on top and sprinkle with remaining Parmesan. Top with shredded cheddar and green portions of green onions.

Bake, uncovered, in a 350 F oven for 15 minutes.  Set oven to broil, and broil until cheese on top begins to brown, about 2 minutes.

Brent Garell testing the food at College Recipe Cafe Brent Garell is the guy behind Cook-a-Palooza. When he's not stuffing his face with food, he's blogging, shooting YouTube videos, and travelling to local campuses to equip students with cooking 101 skills. He's on a mission to make cooking easy. Let's see what works!

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