Tuna (or Not) Noodle Casserole

Hi there, friend! I hope you’re doing well amidst the chaos that is life right now.

Lately it feels to me like a lot of things are hard, and sometimes they feel downright impossible. Mealtimes shouldn’t be one of them. You’ve got enough on your metaphorical plate to worry about right now, don’t worry about what’s on your physical plate! I will be sharing my go-to use-up-the-leftovers dish to help you have a stress-free dinner; my Tuna (or not) Noodle Casserole.

This recipe has lots of goodness in it, and the good-est part for me is that I use up whatever I’ve got in the fridge to avoid food waste, and it makes for an easy dinner on the fly. Here you go, happy cooking!

If you’re more of a visual learner, scroll down to the bottom of this page to watch the video!

Ingredients:

Pasta of your choice – I use GoGo quinoa pasta

Oil or butter, for greasing a baking dish – I use coconut oil

Veggies of your choice, whatever is left in your fridge that needs to be used up – I go with kale, broccoli, red peppers, tomatoes, but you could use any vegetables that you and your family like.

One or two cans of Tuna (depending how many you wish to serve, but this is optional... omit for vegetarian/vegan/fish-haters)

Mayonnaise of your choosing – I use avocado oil mayo but anything works

Spices of your choosing – I go with roasted red pepper and garlic seasoning, and salt and pepper

Leftovers/dregs of a chip or pretzel bag

Balsamic vinegar – or a dressing of your choosing

Cheese or nutritional yeast (optional, but recommended)

Method:

1. Start to make pasta per package instructions

2. Preheat oven to 350 F

3. While waiting for pasta, grease a baking dish with oil or butter

4. Prepare vegetables of your choice into bite-sized pieces

5. If using frozen veg, add them in for the last 2 or 3 minutes of the pasta

6. If using, empty can(s) of tuna into the baking dish, followed by the veggies, and the pasta once cooked and drained (as well as any frozen veg, if using)

7. Put half of the chip/pretzels into the dish, as well as the mayo and spices, and stir to combine.

8. Drizzle with balsamic vinegar, or dressing of choice, then top with the rest of the pretzels/chip bits and cheese or nutritional yeast, if using.

9. Bake for 15 minutes, or until vegetables are to your desired texture. For crunchier veg, the shorter, the better!

10. Serve hot. This is also delicious as a cold salad the next day!

Wishing you and yours health and nourishment,

Take care,

Heather