We decided to enter the Food Network Cooking Challenge this month, with an altered recipe for Tuna Casserole. Growing up I never ate tuna (was the most pickiest eater in Canada – ask my mother). Currently, I enjoy tuna in salads, with pasta, and in paninis.
Here is the original recipe:
A simple baked tuna casserole, with NO YOLKS!
Preparation time: 10 minutes
Cooking time: 31 minutes
Ingredients – Yield 4
- 1 1/2 tablespoons vegetable margarine
- 1 small onion, finely chopped
- 1 small green bell pepper, cored, seeded and finely chopped
- 1 cup sliced white mushrooms (about 6 to 8 mushrooms)
- 2 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon crushed, dried thyme
- 1/8 teaspoon pepper
- 1×12 ounce can reduced-fat evaporated milk
- 1/2 cup frozen peas
- 1×5 ounce can light water-pack tuna, drained and flaked
- 3 cups NO YOLKS noodles (prefer Extra Broad), cooked according to package directions
- 1/3 cup canned French fried onion rings
- Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again.
- Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and NO YOLKS noodles. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray.
- Sprinkle onion rings over noodles. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.
We altered the recipe to use more seasonal and frugal ingredients: asparagus, yellow peppers, and broccoli. We also used penne pasta instead of no-yolks brand pasta (I prefer the whole-wheat pasta taste). We also omitted the 1/3 cup canned French fried onion rings and reduced-fat evaporated milk from the recipe.
I preferred to use extra crushed garlic and a can of cream of mushroom soup (Campbells) to replace the fried onion rings and evaporated milk. The dish was really creamy and delicious!
This is a real frugal recipe that would cost less than $5 dollars to make.