Do you remember when the tuna noodle casserole was found on most dinner tables during the 1980’s? One of my favorite comfort foods growing up was my mother’s tuna noodle casserole. My mom made it using the good old Kraft Macaroni and Cheese, canned tuna and peas. Most traditional tuna casserole recipes call for cream of mushroom soup. My goal was to come up with a much healthier version that did not contain a condensed soup.
In my lightened version, I used Ancient Harvest Quinoa Pasta. Since I’m not a huge fan of peas, I added black beans instead. I have to admit, this was not my idea, it was the hubby’s and a good one at that! Canned albacore tuna has never bothered me and I’ve only grown to appreciate its convenience as I’ve gotten much busier. Since I got home later than normal from work, I opted to use a jarred Alfredo sauce. Since I plan making this again, I already have a new sauce recipe in the works!
It’s hard to make a tuna noodle casserole look pretty but I did my best! Enjoy!
- 1 box of Ancient Harvest Quinoa Elbows , cooked according to package directions
- 8 ounces albacore tuna, packed in water, drained
- 1 can black beans, drained and rinsed
- 1 jar Classico Light Creamy Alfredo sauce
- 1 tsp garlic powder
- 1 TBS dijon mustard
- Salt and Pepper to taste
- ¼ cup shredded parmesan cheese(for sprinkling on top)
- Preheat oven to 375.
- Cook pasta according to package directions. Leave it "al dente" or just a little chewy.
- In a large bowl, mix together cooked pasta, black beans, tuna, spices, and alfredo sauce.
- Spray a 9X13 inch pan with nonstick cooking spray.
- Spread casserole mixture into prepared pan.
- Sprinkle parmesan cheese on top.
- Bake 25 minutes.