Healthy tuna noodle casserole creation

The other day when it was my turn to make dinner (Dad and I fight over whose turn it is), I wanted to do a tuna noodle casserole but with healthy and protein packed ingredients. It turned out pretty good (I think). I won’t say it’s the best thing I’ve ever made, cause its not, but for being quite healthy I really thought it was good (especially when I put some ketchup on the leftovers).

Here’s the recipe I made up:

One can cannellini beans
One can cream of mushroom soup
Three fourths cup milk (i used a little leftover light clam chowder soup that I happened to have in the fridge and needed to get rid of)
1 tsp each onion powder and ground mustard
1/8 tsp cayenne
1/4 tsp black pepper
Blend all that together in a blender.

Cook one pound of wheat pasta.

Strain the pasta and return to the pot. Then pour the blender mixture over the noodles. Add:
Half a bag of frozen peas, thawed
Three cans of tuna, drained
1/2 cup each of reduced fat shredded cheese and feta cheese
1/2 cup nutritional yeast flakes (I get these at wegman’s in the bulk section. They look like dust but they have a very nice cheesy flavor, and they’re super healthy – packed with protein and good vitamins and minerals)
About twenty yellow cherry tomatoes, halved ( you could really do any vegetable additions you want, I just happened to have frozen peas and cherry tomatoes on hand)

Transfer mixture to a casserole dish and bake at 350 for about 45 minutes or until heated the whole way through. Here’s the result:

This is after it was all mixed but before I put it in a casserole dish and baked it.

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This is after it was all baked…

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And here it is before I ate it!

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