The Feeding Doctor’s Tuna Noodle Casserole…ONE PAN!

Written by Cooking Naturally Editors on August 5th, 2012

Healthy Living, Recipes
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This is a grown-up tuna noodle casserole that is also one of my daughter’s favorites. When my daughter chose not to drink milk for almost a year, this recipe helped support her calcium needs until she decided she liked milk again.

Also, you can use onion, shallots, or leeks depending on what’s in your fridge. I serve this most often with broccolini, or stir in leftover cooked veggies like broccoli or edamame if you want to use them up.

If you’re waiting for a spouse to get home from work, or a kid to get back from soccer, it can sit off the heat for 10-15 minutes and still be totally yummy!

You could easily make this vegetarian by omitting the tuna and using vegetable stock. We like it with less tuna, but you can add another can or pouch if you want to.

I guess the message is, this is a great starter dish that you can play with and make your own!

The Feeding Doctor’s Tuna Noodle Casserole…ONE PAN!

Total time: 35 minutes. Serves 4-6 depending on how hungry you are!

Ingredients

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 package (8 -10 ounces) mushrooms (pre-sliced will save time; otherwise clean and slice)
• 2-3 minced shallots
• 2 Tbsps sherry1
• 3 cups egg noodles, any brand (no yolk OK, too)
• 2 cups chicken broth
• 1 cup evaporated milk (not sweetened condensed milk)
• 1 cup frozen peas
• 1 can or pouch flaked white tuna

Directions

1) in a 12-inch round skillet, melt butter and olive oil over medium-high heat, cook onions and mushrooms about 5 minutes, add sherry, and cook another 5 minutes or so until mushrooms have released juice and shrunk. Adjust heat as needed. Transfer to a bowl.
2) Sprinkle noodles in skillet, pour the broth and evaporated milk over, cover, and bring to a boil. Simmer about 10 minutes, stir once, watch that it’s not too hot that the liquid boils off or scorches. Can add a little broth if you need to.
3) Stir in peas, tuna, add mushroom/onion mixture. Heat through a few minutes. Season with salt and pepper to taste. Enjoy!

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Recipe Submitted by:

Katja Rowell M.D. is a family doctor turned childhood feeding specialist. Her book, Love Me, Feed Me: The Adoptive Parent’s Guide to Ending the Worries About Weight, Picky Eating, Power Struggles and More, will be available September 2012. Dr. Rowell consults with families struggling with feeding and weight—bringing peace and joy back to the family table. She is also a mom and enjoys cooking and eating family meals. You can find Dr. Rowell on her website, blog, and Facebook.

 

  1. Sherry: I use Sheffield, really cheap. Called for in lots of stir-fry sauces. I added this for a bit more depth of flavor. You can leave it out.

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