Friday, May 7, 2010

Casserole Week: Top Notch Tuna Casserole

 

2001-03-08

It seems like tuna noodle casserole is one of the more popular comfort foods. A lot of people I’ve talked to grew up eating it—all in different versions. Even just typing “Tuna noodle casserole” in a Google search box brings up 1,090,000 results. Hello variety! And ever better, tuna provides these health benefits:

Heart

  • Tuna, like other fish, is full of omega-3 fatty acids. These help to eliminate erratic heart beats, and that lowers the risk of blood clots and heart attacks.

    Triglycerides

  • Triglycerides are a type of fat that--when present in great amounts--contributes to high cholesterol. Eating tuna lowers the triglyceride content in a person to normal, healthy amounts.

    Stroke

  • Since eating tuna helps prevent blood clots and also improves blood flow, it can help prevent strokes. Eating only 1 to 3 servings a month is enough to lower the risk of stroke in a person.

    Skin

  • The omega-3 count in tuna is greatly beneficial to skin care. It helps to reduce inflammation, which helps reduce the risk of sunburn and skin cancer.

    Liver

  • Tuna is a good source of selenium as well as omega-3. This is important in liver health, which helps to promote detoxification of the body.
  • Surprisingly, I had never had tuna casserole up until a couple months ago. After a few different versions, I settled on this one!

    CIMG2291

    Top Notch Tuna Casserole

    Serves: 6-8

    Ingredients:

  • 12 ounces uncooked egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 cup VELVEETA Pasteurized Prepared Cheese Product—I used the Mexican spicy version.
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup crushed potato chips
  • Paprika
  • Directions:

  • Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
  • Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
  • CIMG2292

     

    What’s your favorite tuna noodle casserole recipe?

    4 comments:

    Mary said...

    I have just now found your blog and love what you are doing here. Your casserole sounds terrific. I hope you are having a great day. Blessings...Mary

    Sook said...

    ha ha Loved the little cartoon up there. :) The casserole looks great! I haven't tried any tuna casseroles before but sounds appetizing to me!

    sophia said...

    I've actually never had a tuna casserole, either! I'd LOVE to try this! Mail it to me please? As an mid-exam stress treat? >.<

    Chef E said...

    Okay "UNCLE", it does look rather good, love the cartoon, how funny!