Constance
Master Chef
I bought some yolk free whole wheat noodles a while back, but everytime I started to use them, my husband would turn his nose up and make a face. Last night, I tossed them in the boiling water before he could object, and used them to make tuna casserole. He loved them, and so did I.
I made a huge batch of the tuna, using 12 oz noodles, 2 regular cans of chunk light tuna in spring water, and a large can of Albacore tuna, 2 cans reduced fat cream of mushroom, 2 cans of drained mushrooms, and 1 can of Le Seur peas. I mixed all, added pepper and a little milk, and dished up into 3 casserole dishes. Then I covered the tops with 1/4" thick slices of Velveeta cheese. One went into the oven for us, another went to my son-in-law, and another to my step-grandson and his fiance. I even sent them little bags of potato chips to crumble over the top.
I made a huge batch of the tuna, using 12 oz noodles, 2 regular cans of chunk light tuna in spring water, and a large can of Albacore tuna, 2 cans reduced fat cream of mushroom, 2 cans of drained mushrooms, and 1 can of Le Seur peas. I mixed all, added pepper and a little milk, and dished up into 3 casserole dishes. Then I covered the tops with 1/4" thick slices of Velveeta cheese. One went into the oven for us, another went to my son-in-law, and another to my step-grandson and his fiance. I even sent them little bags of potato chips to crumble over the top.