On 19 Dec 2007 15:33:00 GMT, 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.

For starters, substitute a cup of frozen baby peas for the canned
ones... canned peas have too much salt and I can't imagine them
standing up to an extra thirty minutes baking time without going grey!
Then add a can of sweetcorn for some extra flavour...