"Ken Knecht" > wrote in message
...
>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?

I would mix the cheese through the dish and perhaps add more than 1/4 cup.
I might also add some chopped canned or fresh mushrooms. I would also add
some chopped onions, perhaps some celery (cooked till soft), and a bit of
parsley. And I would do without the crumbs on top, but add potato chips.
Yeah, they have sodium, but they're good!