The temperatures are dropping and that calls for comfort food. But most comfort foods are filled with ingredients that aren't necessarily great for us. So this week I'm serving up a healthier version of one of my favorites: tuna noodle casserole.
My dad was the one who introduced me to tuna noodle casserole and all of it's creamy goodness. When I told him I was planning to make a version this week his response was, "Well I have a recipe, but you'd probably be horrified by it." Probably true since many recipes include loads of butter, cheese, cream of mushroom soup and I even found one that had mayo. Don't get me wrong, there is a time and place for all of those ingredients, but not in this weeks casserole...except for cheese. Cheese is always welcome.
This recipe came from EatingWell and still has the classic creaminess of tuna noodle casserole thanks to a little thickening help from whole wheat flour. Whole wheat egg noodles are substituted for white egg noodles and low-fat (I used skim) takes the place of fuller fat milks/creams or mushroom soup. This time, I pretty much stuck to the recipe except that I forgot breadcrumbs. Not the end of the world; the sprinkle of cheese on top was the hint of indulgence I needed.
This recipe came from EatingWell and still has the classic creaminess of tuna noodle casserole thanks to a little thickening help from whole wheat flour. Whole wheat egg noodles are substituted for white egg noodles and low-fat (I used skim) takes the place of fuller fat milks/creams or mushroom soup. This time, I pretty much stuck to the recipe except that I forgot breadcrumbs. Not the end of the world; the sprinkle of cheese on top was the hint of indulgence I needed.
If you're looking for something comforting, I definitely recommend giving this recipe a try. http://www.eatingwell.com/recipes/spinach_tuna_noodle_casserole.html