happy thursday! tried out a new recipe today, a nice combination of sorts of two recipes-
this recipe is not only nice and warm and filling but also pretty healthy!
these recipes come from a mix of a tuna casserole and a mac & cheese.
here's my final take:
Tuna Stuffed Casserole
3 cups whole wheat rotini, cooked al dente
1-2 Tblsp olive oil
1 large onion, finely chopped
2 packages button mushrooms, sliced
1 tsp salt
12 Tblsp whole wheat flour (about 1/4 cup)
3 1/2 cups fat free milk
2 tsp ground pepper
14 oz canned tuna, drained
2 cups frozen peas, thawed
1 1/2 cups mild shredded cheddar cheese
2 slices whole wheat bread, toasted and crumbled through food processor
* I prep cooked everything last night and then cooked the pasta today.
Oil a 9 x 13 pan. In a large pot heat oil over medium-high heat, add onion, mushrooms, and salt and cook, stirring until onion is softened. Add spinach until it wilts down and then sprinkle flour over the vegetables to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1 cup cheese until it is all incorporated. Stir in the pasta and remove from the heat.
If you want to cook it the same day, sprinkle the casserole with breadcrumbs and 1/2 cup of cheddar cheese, broil until bubbly and lightly brown, 3 to 4 minutes. If you want to cook it later, cover the pan with aluminum foil and refrigerate overnight. When you are ready to cook, sprinkle with cheese and breadcrumbs and bake, covered, 350 F for 40-50 minutes until bubbly. Uncover and cook until browned and bubbly, about 15 more minutes.
Scoop the pasta into the pan, cover with aluminum foil and place in the fridge over night.
here's my final take:
Tuna Stuffed Casserole
3 cups whole wheat rotini, cooked al dente
1-2 Tblsp olive oil
1 large onion, finely chopped
2 packages button mushrooms, sliced
1 tsp salt
12 Tblsp whole wheat flour (about 1/4 cup)
3 1/2 cups fat free milk
2 tsp ground pepper
14 oz canned tuna, drained
2 cups frozen peas, thawed
1 1/2 cups mild shredded cheddar cheese
2 slices whole wheat bread, toasted and crumbled through food processor
* I prep cooked everything last night and then cooked the pasta today.
Oil a 9 x 13 pan. In a large pot heat oil over medium-high heat, add onion, mushrooms, and salt and cook, stirring until onion is softened. Add spinach until it wilts down and then sprinkle flour over the vegetables to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1 cup cheese until it is all incorporated. Stir in the pasta and remove from the heat.
If you want to cook it the same day, sprinkle the casserole with breadcrumbs and 1/2 cup of cheddar cheese, broil until bubbly and lightly brown, 3 to 4 minutes. If you want to cook it later, cover the pan with aluminum foil and refrigerate overnight. When you are ready to cook, sprinkle with cheese and breadcrumbs and bake, covered, 350 F for 40-50 minutes until bubbly. Uncover and cook until browned and bubbly, about 15 more minutes.
Scoop the pasta into the pan, cover with aluminum foil and place in the fridge over night.
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