I plan meals… diligently.  But the other night I had no plan, and didn’t really feel like ordering out either.  So, I needed to get creative.  My mother tries to remind me that sometimes the ol’ simple standbys are delish.  I hunted around the cabinet… tuna… noodles… 98% fat free cream of mushroom soup… And in the fridge I had cheese and some veggies that needed to be used up.  So, tuna noodle casserole it was!  (with some garlic bread from the restaurant the other night).

I use a combo of different recipes and kind of make up my own.  I bake it all in a pyrex casserole dish with a cover, and uncover it the last few minutes to make the cheese on top brown a bit.

My husband and I sprinkle it with Tabasco sauce right after serving (obviously the 3 yr old did not!).

Tuna Noodle Casserole

8 oz pasta (I used spirals), cooked al dente and drained
1 (10 3/4 oz) can 98% fat free cream of mushroom (or celery) soup
1/2 c reduced fat mayonnaise
1/2 can (from the soup) skim milk
1 cup reduced fat cheddar cheese, divided
2 tbsp parmesan cheese, divided
1/2 small onion, finely chopped
1/4 c celery, finely chopped
1/4 c green pepper, finely chopped
1 can mushrooms, drained (I was missing this, so we just left it out)
1/2 tsp black pepper
1/8 tsp celery salt
2 small cans tuna, drained

Mix all ingredients together, except for 1/2 c of the cheddar cheese and 1 tbsp of the parmesan cheese.

Top with remaining cheese.

Place in a covered pyrex casserole dish (or similar, and cover with foil).  Bake at 325 degrees for 40 – 45 minutes.  Uncover for the last 5 minutes.

Serve hot, and with Tabasco sauce on the side!

~M