Tuna Casserole with Whole Grain Pasta and Vegetables
Tuna Casserole with Whole Grain Pasta and Vegetables
Ingredients
- 2.5 cups whole grain pasta
- 1 can cream of mushroom soup
- 2 cans tuna
- 1 cup peas
- 1 cup carrots diced
- ½ onion diced
- 1 stalk celery
- 2 tbsp oregano or dill
- 1 garlic clove
- 1 tsp black pepper
- 2 tbsp butter or margarine
- 1 cup whole grain bread – dried and crumbled into breadcrumbs*
- Salt to taste
Instructions
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Preheat oven to 350 degrees
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Boil whole grain pasta to desired texture and drain
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Stir in: mushroom soup, tuna, peas, carrots, onion, celery, oregano or dill, garlic and black pepper
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Mix in: ½ cup breadcrumbs and butter or margarine
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Pour mixture into casserole dish
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Top mixture with remaining breadcrumbs
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Cook until topping starts to brown – about 10 minutes
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Let sit for 5 – 10 minutes
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Salt to taste
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Serve!
Recipe Notes
*To make your own breadcrumbs, just allow 2 – slices of whole grain bread to sit at room temperature without covering at all for 1 – 2 days and cut into chunks. Alternately, place 2 – 3 slices of this bread into an oven at 300 degrees and allow to toast for 5 minutes. Remove and break into chunks
**Also note that you can use any vegetables you’d like – some other great options include: peppers, green or yellow beans, cauliflower, broccoli, or corn!
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