I really love tuna casserole, which is WEIRD because I grew up loathing canned tuna fish. I have this weird thing about mayonnaise where I just HATE it and canned tuna makes me thing of mayo which makes me gag.
However, when I was living in New HayHay attending Yale, I fell IN LOVE with this tuna salad at Cafe Romeo in East Rock. The tuna salad was covered in capers and mixed with arugula and lemon juice and it was just SO freaking delicious. I couldn't believe how much I worshipped that tuna salad. It was an eye opening event.
Now, another little lady who hated tuna was my nana (my grandma). She hated tuna. Especially canned tuna. However, whenever I'd make tuna casserole for her, she'd eat like THREE DANG SLICES!!!!! Pretty funny considering she HATED tuna. I would have her call my aunt to tell her that she loved Serena's Tuna Casserole & my aunt would say, "Ma, you know there's tunafish in that?"
ANYWAY, fast forward to NOW where I live with my cutey-patootie roomie, Miss Jayney. Jayney grew up eating "Tuna Noodey Casserole" or some weird rendition of Tuna Casserole which is loaded with fake cheese and packaged funions and I don't even know. Soooo when I offered her a slice of my healthy, high fiber, high protein tuna caserole, I was FLOORED that she loved it!!
Long story short. You think you're not going to love this. And then you devour it.
Tuna Noodle Casserole
Serving size: 1/6 of recipe
175 calories, 7 grams fat, 12 gm carb (9gm net carb), 15 gm protein
1 can of Amy's Organic Mushroom Bisque Soup with Porcini
1 package Explore Cuisine edamame and mung bean fettucini (prepare per package directions)
1 head broccoli, chopped
2 cans white albacore tuna in water, drained (I use Starkist)
2 eggs, whisked
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon parsley
salt & pepper
parsley, for garnish
1. Boil pasta according to directions.
2. Preheat oven to 425*.
3. Spray a casserole baking pan with coconut oil or avocado oil. Combine ingredients so that everything is well mixed.
4. Bake for 30 minutes or until brown on top.
5. Let cool and top with fresh parsley!