On Dec 19, 7:33 am, Ken Knecht > wrote:
> 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
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner



Sorry - I can't help you! As a young bride, we had to live on Tuna
Casserole during times the father of most of my children couldn't
hunt, fish, or gather something better.

I couldn't stare a Tuna Casserole in the face right now, if it was the
only meal lurking on a deserted island with me.

Myrl Jeffcoat