Hey, it’s not a dessert. And Taste of Home says it has 327 calories in each of 6 servings which is truly OK for a casserole. Add green salad in light dressing, a glass of wine and a perfect orange, and I shall sail away to bed a happy camper.
My mother’s tuna casserole, which, of course, I adored, was thick with condensed cream of mushroom soup, canned LeSueur peas and a greasy, crunchy layer of Wise potato chips. Num.
This has none of the above, and it’s still num. It does have reduced-fat mayo and sour cream, green onions, fresh basil, 2 zucchini, a tomato and garlic.
Tuna vegetable casserole (much fancier than the name)
3 cups uncooked whole-grain noodles
2 teaspoons olive oil
2 medium zucchini, cut into 1/4-inch slices
1 big celery rib
1 good-sized garlic clove
10 ounces tuna
1/2 cup reduced-fat sour cream
1/2 cup reduced fat mayonnaise
4 green onions
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon each salt and pepper
1 chopped tomato (I used 1 cup grape tomatoes)
1 cup shredded Monterey Jack cheese
2 tablespoons minced fresh basil or 2 teaspoons dried
Heat oven to 375.° Cook noodles as directed and drain. Put olive oil in large saute pan and cook zucchini, celery and garlic. In separate contained (maybe the kettle in which you cooked the noodles), combine noodles, tuna, sour cream and mayonnaise, green onions, mustard, thyme, S&P, tomato. Make two layers of this with two layers of vegetable mix. Top with cheese and basil or save the cheese and basil (if you’re using fresh) for the last 5 minutes of baking. Bake for 30 minutes or until gold and bubbly. Serves 6 happy campers.
(BTW, camera/computer connection on the fritz so no photos of this yummy dish.)