It’s that time of year again. The days are short, it’s cold outside and we’re all looking for yummy ways to warm up from the inside out! My favorite kinds of comfort foods are those that also make great leftovers, so this recipe is one of the best!
I grew up enjoying old fashioned tuna noodle casserole, but of late, I’ve taken to using salmon–Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it’s a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I’ll say it anyway, just in case!) that re-purposing those leftovers in this casserole is a delicious option!
Like any casserole, this one is flexible. I’ve given you a good guideline for correct proportions, but add more or less fish or tofu; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
Whatever you choose to add, don’t think you can’t make this dish vegetarian, gluten-free or even dairy-free. I’ve experimented with all kinds of gluten-free, dairy-free cheese and soup, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.
A great way to meet the dietary needs and tastes of everyone in your family, while warming their bellies and leaving plenty for leftovers. Now that’s my idea of comfort food!
Tuna Noodle Casserole
- 16 ounces gluten-free pasta spirals or penne (e.g. Glutino® Brown Rice Rotini; Le Veneziane® Corn Penne; Tinkyáda® Brown Rice Pasta Spirals; Ancient Harvest® Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley”
- 32 ounces cream of mushroom soup (e.g. Imagine® Creamy Portobello Mushroom Soup is dairy- and gluten-free)
- 29-32 ounces tuna or salmon, drained (be sure to remove bones if your brand contains bones) or sauteed tofu cubes
- 16 ounces frozen or canned peas (may even use black-eyed peas for New Year’s!)
- 7-8 ounces cheddar dairy or non-dairy cheese (e.g. Daiya™ Cheddar Style Shreds or Galaxy Nutritional Foods® Veggie or Rice Shreds)
Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.
Preheat oven to 350° F.
In a large bowl, stir together soup, fish or tofu, peas and cheese. Add drained pasta and stir to combine.
Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.