On Dec 19, 7:33 am, Ken Knecht > wrote:
> I made my usual tuna casserole yesterday. An old recipe I got somewhere.
> [snip recipe]
> I decided this really needs some help to improve it. It's edible but not
> very tasty. Use oil-packed rather than water-packed tuna? Real cream of
> mushroom soup? Maybe cream of chicken/mushroom soup? Some spices? Some
> salt?
> As you can see I'm trying to keep it low fat, low sodium and high fiber
> but perhaps I've gone too far.
>
> Suggestions?

I can say what I'd do differently but can't say if you'd like it
better. Expectations are not high for any tuna casserole .....
Anyway:

* I don't like the taste of whole wheat noodles; I'd use regular egg
noodles.
* Too many peas for size of dish and canned are not to my taste, so
I'd use 6 to 8 oz. of frozen peas instead. I might add some pimentos
for color.
* To my taste, oil-packed tuna rules, especially when it's packed in
olive oil. One of TJ's best products but other brands offer similar.
* Even the low sodium CofM soup has plenty of salt. Add a little
fresh lemon juice, not more salt.
* I don't like cheese and breadcrumb toppings for things like
this. Cheddar and tuna are not a good match. Maybe a little parmesan
and crumbled potato chips would be okay. (My mom's tuna casserole had
crumbled corn flakes. Then again, no one liked it )

None of these suggested substitutions entail any extra work. If
you're open to new ingredients, chop a rib of celery and add it, along
with a bit of chopped dill. And the lemon juice noted above.

It's still just tuna casserole, though. Essentially pretty boring.
-aem