Improve my tuna casserole?
Ken Knecht > wrote in
:
> I made my usual tuna casserole yesterday. An old recipe I got
> somewhere.
>
> 1 can water-pack tuna
> 1 can low-fat cream of mushroom soup
> 1 15 oz can peas
> 1/4 C milk
> 2 C cooked whole-wheat egg noodles
>
>
> Mix everything in casserole dish. Top with 1/4 C shredded
> cheddar and bread crumbs. Bake 30 minutes at 350.
>
> 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?
>
> TIA
Onion.
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