Cupboard Cookout: Healthy Tuna Noodle Casserole is one of my all-time favorite dishes growing up and it still remains a favorite today. My mom used to make tuna noodle casserole and I never wanted to stop eating it. I would have 2-3 bowls of it as a teenager! Hello melted cheese and pasta. What more deliciousness can you ask for? My mom didn’t include broccoli in it, so I revamped it to have the veggies making this a complete, well-balanced meal in one pot.
To make it kid-friendly, use fun-shaped noodles. I used Radiatori, noodles shaped like radiators. You can also use Farfalle (butterfly-shaped noodles) or any other shape you find. Make it fun.
And this Cupboard Cookout: Healthy Tuna Noodle Casserole uses lots of ingredients found in our cupboards such as pasta, canned tuna, canned corn, and cream of mushroom soup. You can use frozen broccoli, too, so it’s an easy recipe when you don’t have fresh items available.
- ½ bag of pasta, 8 oz., 250 grams, Radiatori
- 1 head of broccoli or 2 cups frozen broccoli
- 1 package of 75% reduced-fat Cabot cheddar cheese or regular shredded cheddar cheese
- 1 can tuna in water, drained
- 1 can corn, no salt added, drained
- 1 can cream of mushroom soup, 98% fat free
- ½ cup 1% or Nonfat milk
- Boil the water and add the pasta. Look at the back of the bag or box of pasta to see how long to cook it.
- Chop the broccoli and add the broccoli to the boiling pasta half way through the cooking time. If using frozen broccoli, just put in 2 cups of broccoli directly into the boiling water. (Example: if you cook the pasta for 12 minutes, add the broccoli after 6 minutes).
- Meanwhile, shred the cheese in a grater. Drain the pasta and broccoli.
- Over low heat, mix all the ingredients in the pot you cooked the pasta in. Stir and Serve!
For more recipes using foods found in your cupboards, check out:
Cupboard Cookout: Green Bean Medley with Tuna Salad