Tuna Veggie Casserole 

Good evening everyone! 

Y’all know how much I love quick and easy meals, and I’ve got a new one to share! What is even better, this recipe leaves leftovers! Yay workweek lunches. So here it goes! I hope you like it, and let me know what you think! 

Ingredients: 

2 cans chicken broth

1 package organic garofalo noodles

1/2 cup peas

2 cups water

Salt and pepper

2 Tbsp Rosemary

1 Tbsp Savory

1 Tbsp Paprika

1 Tbsp garlic powder

1 onion, chopped

1 stick no salt butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup organic milk

1 can green beans, drained

1 small can spinach, drained

1 packet of Alfredo sauce powder

5 cans tuna in water

Parmesan cheese

Directions:

You will need a large pot for the noodles. Pour the split peas, noodles, chicken broth, water, Rosemary, and Savory into the pot. Stir. Lightly salt and pepper. Bring to a rolling boil. 

While that is cooking, in a separate skillet, place butter and melt on medium heat. Add onions. While stirring occasionally add paprika and garlic powder. Cook until onions are translucent. Add tuna. Stir. Add both soups and milk. Stir until smooth. Add veggies and Alfredo sauce powder. Stir until well combined. Cover skillet and reduce heat to simmer. 

By this point the noodles should be done. Drain broth and water from the noodles. Place noodles back in large pot. Pour tuna mixture into noodles. Stir. 

Now we are ready to plate the dish. Once you have the Tuna and noodle mix on the plate. Salt and pepper to taste and lightly sprinkle Parmesan cheese on the top. Serve! 

Pretty easy huh! It took me about 40 minutes to get this dish ready so not to bad. Also, if you have fresh ingredients, that would probably make this dish that much better. I hope you like it and please comment on the post and let me know. 

Until next time,

Momma Rae 

 

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