Since so many of us are sensitive to gluten & dairy products (not to mention the weight you can lose and how much better you'll feel w/o those items in your diet), here's an update to an old favorite for stretching those food dollars right before pay day. ;> This update makes it high in protein, high in fiber, and low fat.
Tuna Noodle Casserole (updated to be gluten & dairy free)
Ingredients:
1, 12 oz box of Barilla gluten free noodles (any shape preferred)
2, 12 oz cans of Tuna
1, 15 oz can Fava Beans
1, 15 oz can Creamed Corn
1, 15 oz can Sweet Peas
1, medium red or sweet onion
Celery salt or diced celery to taste
Dill herb to taste
Directions:
Put water on to boil & add pasta once boil is reached. Boil pasta until al dente.
Chop onion & saute in olive or other monounsaturated oil (safflower, coconut, canola). Add celery salt or diced celery and also saute until onions are translucent.
Place in bowl. Add the other ingredients. No reason to drain unless you want. If you drain them, it might be a little dry later and you may need to add some water or coconut milk or almond milk.
Mix well.
Once pasta is done, add to bowl and mix well.
Get (2) two, 2 Quart casserole dishes ready - light spray w/ oil on sides and bottom to prevent sticking. You'll fill one dish and the other will hold about 2 large servings if you have something smaller to use.
Spoon mixture into casserole dishes and sprinkle dill lightly over top.
Cover and heat at 350F for 30 minutes. Take off the cover for the last 5-10 min if you'd like the top browned.
Serve and enjoy!
The fava beans add fiber, protein and interest to the other usual ingredients. The creamed corn adds some moisture and sweetness.
