Monday, July 20, 2015

Canned Cuisine: Tuna Noodle Casserole



We are all busy, and forget to shop on occasion. We run out of fresh meat and vegetables, and are tempted to eat out, eat a tub of ice cream, or skip dinner altogether. This meal is full of pantry staples that you can always have on hand and does not fail to satisfy! If you are feeling extravagant, add an extra 1/2 cup of shredded cheese to the tuna mixture, in addition to the cheese on top. 

Recipe
Makes 4 servings

Cook the egg noodles, and combine the following ingredients in the saucepan:

6 oz yolk-free egg noodles
2 5 oz cans chunk light tuna
2 8.5 oz cans mixed vegetables, ex. Essential Everyday No Salt Added Mixed Vegetables with Carrots, Potatoes, Celery, Peas, Green Beans, Lima Beans
2 Tbsp Gulden's Spicy Mustard
2 Tbsp Nasaya Vegan Mayonnaise
Ground pepper, to taste

Spread the tuna mixture in an 8 x 8 pyrex pan, and cover in:

1/2 cup shredded 3-cheese blend, ex. Fontina, Asiago, Parmesan

Bake in a 375 degree oven for 20 minutes.

Allergens: wheat, gluten, fish, egg, soy
Nutrition (1/4 of the pan): 330 calories, 6 g fat, 2 g saturated fat, 27 mg cholesterol, 637 mg sodium, 460 mg potassium, 42 g carbohydrates, 5 g fiber, 3 g sugar, 22 g protein, 282% vitamin A, 17% vitamin B-12, 11% vitamin B-6, 10% vitamin C, 16% calcium, 26% folate, 19% iron, 34% manganese, 59% niacin, 12% phosphorous, 17% riboflavin, 64% selenium, 27% thiamine
Cost (1/4 of the pan): $1.87