…But my dinner was so delightful.
Wow, cheesy post title there…wow.
Seriously though, its brutal out there right now! There are HUGE snow storms coming, and it’s supposed to snow until 6 p.m. tomorrow! Apparently, winter is here… but in 9 days, we’ll be here:
I can’t freaking wait!
Dinner tonight was a big casserole dish full of deliciousness! Usually, people have childhood memories of mom’s tuna casserole. I have to say, I have NO memories of a tuna casserole mostly because my mom doesn’t like hot tuna (not to be confused with Hot Tuna, the fantastic band with members from Jefferson Airplane). My first experience with tuna casserole was in college, when some glue-like substance held together questionable tuna and mushy noodles in the dorm cafeteria.
I decided, after many requests last year from Adam, to make a tuna casserole. I mucked with a few recipes I found online, and came up with a fairly decent meal. When I was in the grocery store today, and saw that my favorite canned tuna was only $1.00 a can, I knew what dinner was going to be: Tuna Noodle Casserole.
14 oz. small pasta, cooked
2 cans white tuna, drained
1 can peas, drained
1 can reduced fat, low-sodium cream of mushroom soup
1/2 tsp. garlic powder
1 Tbsp. dried minced onions
black pepper to taste
1.5 c. shredded low-fat cheddar cheese, divided
1/2 c. panko bread crumbs
In a bowl, mix together all ingredients except the pasta and panko, reserving half the cheese. Pour the pasta into a baking dish, and top with the tuna mixture. Stir well, then top with remaining cheese and panko. Bake at 375* for about 30 minutes until heated through and the top is crunchy. Enjoy!
I love how simple and comforting this recipe is, and I love even more how MUCH it makes! I’ve got lunch for tomorrow (if there’s school) and the rest of the week!
Tonight is also one of my favorite nights of the winter: Charlie Brown Christmas night! I just love PigPen in the dancing scenes…
Have a wonderful night!!