When you open up my pantry, there are some staples that are a must – whole wheat egg noodles, panko bread crumbs and tuna. Tuna is one of those staples that I have always have on hand – whether it’s for a quick pasta salad, a fabulous tuna sandwich or, one of my favorites, a Homemade Tuna Casserole. I am the type of gal who doesn’t always like using a canned soup – don’t get me wrong, it’s great in a pinch but sometimes making a mushroom base from scratch adds so much flavor. I played with this Eating Well recipe along a touch of lemon zest inspired by a recipe from Coastal Living and wound up with a family favorite! This Homemade Tuna Casserole is a from scratch must make version that is 90% stovetop, followed by a quick sauna under the broiler which will result in the perfect bite of comfort and it couldn’t be easier to make. I also make it a bit lighter with using whole wheat noodles and lowfat milk. A few changes but
On to the recipe:
Gather your ingredients
“Don’t Crowd the Mushrooms”
Let’s add a touch of flour to the mushrooms and onions
When the sauce is thick and lovely, add the tuna, lemon zest and some of the Parmesan
Don’t you want a bite?
Seriously – you are going to want to make this – over and over again
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Chicken of the Sea also has a little somethin’ for you all – they have a Chicken of the Sea Prize Pack with $20 worth of Chicken of the Sea Seafood, plus some other goodies. All you have to do is tell me what your favorite tuna recipe is – let us know in the comments. We’ll pick a winner on the 18th via Random.org – easy peasy!
Disclosure: This post and giveaway has been sponsored by Chicken of the Sea – my opinions are my own.
