Okay, I admit it, I really like tuna casserole. All that goopy cream of chicken soup and noodles, covered with melty cheese. Yum! Healthy? Not so much. So, over the years I have given my casserole a little "tune up" to make it slightly more healthy but still cheesy gooey yummy.
1 can white albacore tuna in water, drained
1 can Healthy Request cream of chicken soup
1/4 C 1% milk
1/4 red onion or 1 shallot, finely chopped (This tiny bit of raw onion adds a huge amount of flavor!)
2-3 large carrots, peeled and cubed
1 C frozen peas
1/2 bag No Yolks egg noodles
Black pepper and Herbs de Provence, to taste
Fresh flat leaf parsley, chopped
1 C good-quality medium or sharp cheddar cheese
Bring a pot of water to boil. Cook noodles and carrots together until noodles are al dente (slightly undercooked). Drain and set aside.
Meanwhile, flake tuna into a casserole dish. Add soup, milk, onions, peas, and herbs, stir. Carefully combine noodles and carrots with soup mixture. Top with cheese and more parsley if you like. Cook at 375 for 20-30 minutes. May I suggest a nice pinot grigio for this lovely fancy meal?