Clean Eating Tuna Noodle Casserole w/Crunchy Topping
A.K.A.
Tuna Noodle Cheese & Peas
Ingredients
(makes a LOT! There were leftovers with my big family)
1 bag of whole wheat noodles
1 bag of frozen peas
3 cans of tuna in water
1 cup shredded Mozerella cheese
Parmesan to taste
Sauce: *Next time I'd make twice as much sauce!!
1 cup Yogurt Cheese
8 oz chopped portabello mushrooms
1/2 one large onion
1 tsp coconut oil
1 cup vegetable broth or chicken broth
Directions:
Cook noodles & peas to taste (I leave peas pretty 'crispy')
Sautee mushrooms and onions until tender.
Puree mushrooms, onions, broth and yogurt cheese together to make the sauce.
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| Pour sauce over noodles, tuna, peas and mozerella. Mix well and add optional topping |
Topping:
1/2 cup of almonds
1/2 cup of flaxseed
3/4 cup of shredded wheat cereal
Blend and pour over top before baking:
Bake at 305 for about 20 minutes until bubbling.
I prepared mine in the morning and kept it in the fridge until dinner time, so it needed to cook a little longer.
What I'd do differently next time; Next time I'll definitely double the sauce! It was good. My kids had two or THREE servings and didn't notice any difference from the canned soup version I used to make. It was awesome. My husband really loved it as well. No one noticed that there was yogurt in it, and I definitely liked the texture far better than the tofu I used in the beef stroganoff. I will try yogurt in that next time too!
