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Homemade tuna noodle casserole is a quick and healthy dinner. Make it from scratch or with cream of mushroom soup
Homemade tuna noodle casserole is a quick and healthy dinner
She recently switched to Amy’s Organics mushroom soup in order to reduce her sodium intake. I have also been experimenting with the recipe to make the casserole sauce from scratch with fresh mushrooms. Both are delicious options.
As for the noodles, I have been told to lower my wheat intake (I’m a big pasta fan) so I used vegetable-kamut noodles. While kamut is still a type of wheat, it’s better than the refined flour in regular pasta. My mom likes to use rice pasta, which would also work. In a dish like this there is no taste difference if you change up the type of noodles.
Ingredients
For mushroom soup version:
For sauce from scratch:
Instructions
Monica Miller is a writer, reader, editor, designer and crafter. She blogs at Monniblog.com about books, knitting, jewellery and life in general. She lives in Vancouver.