Dinner Is Served

Everyone has got their childhood food favorites. For me that was my mother's Tuna Noodle Casserole. I love it so much I could eat it cold out of the fridge in the middle of the night. Yum. I have changed the recipe very little. The only thing I have changed is the main ingredient. I use canned (well I use it from a pouch) boneless skinless wild pink salmon. You know I'm a little nutty about things like heavy metals in my food so I changed it out for a much healthier fish... you actually can't taste the difference. I've been reluctant to post this recipe despite its near constant presence at our fall and winter table because I've been embarrassed to admit that I make something so... well... cream of mushroom soup reliant. But here it is. It is a cinch to make and is infintely flexible. I make it with just an ounce of pasta per serving so it is fairly low carb, low fat, and high in protein. You can get it ready in a few minutes the night before or in the morning and bake it when you are ready to eat. It reheats well in the microwave or eat it cold... it really is good that way! I have the recipe worked out for 4 servings but you can stir in an extra ounce or two of pasta and stretch it for a couple more servings. I stir peas into ours but you can leave them out if your family doesn't do peas. This is not rocket science... it is a casserole... and it is delicious.

Salmon Noodle Casserole

4 oz shaped pasta (elbow, rotini, etc)
7-8 oz canned salmon (no bones or skin), such as Chicken of The Sea in a 7.1 oz pouch
1 can cream of mushroom soup, Campbell's Healthy Request
1/4 c light mayo
2 T milk (2%)
1t mustard (dijon)
salt and pepper
optional:
1 c frozen peas

Preheat oven to 350 F degrees.
Bring a pot of water to boil.
Stir in pasta, salt the cooking water, and return to a boil following package directions. When there is 7 minutes remaining on the pasta stir in the frozen peas if using and return to a boil.
Meanwhile in a casserole dish combine salmon, soup, milk, and mustard and mash with a fork to break up the fish.
When the pasta is finished drain the pot of pasta and peas and add to the casserole dish. Stir ingredients together and season with salt and pepper. At this point you could refrigerate the casserole until ready to use or pop it right into a 350 degree oven for 30 minutes.

4 servings at 315 calories a piece (including peas)
add 2 ounces of pasta to filling to make 6 servings at 245 calories a piece


Cooking notes:
I use light mayo because it stays creamy even after baking and it keeps both the fat and calories down. You can use regular mayo and any type of milk for this. My calorie calculation is based on the light mayo, the 2 %, and the peas so adjust accordingly when you make your changes.
And yes you can make this the old fashioned way... with Tuna!

Mrs F Food TV... you can watch me make it!