Happy Snow Day (again) everybody! I had no excuse not to make a big heaping batch of this casserole that I’ve been wanting to try out, adapted from Anne’s Healthy Tuna Noodle Casserole recipe. I love the concept of “healthifying” classic comfort foods by substituting things like cream of mushroom soup with Greek yogurt, heavy cream with low-fat milk, and adding lots of vegetables to bulk up the casserole without also bulking up the calories. I changed up the original recipe a bit- I used an entire box of pasta (tri-color bowties because they are absolutely adorable), two small cans of tuna, and a frozen veggie mix of peppers, carrots, sugar snap peas and mushrooms. I also used chopped spinach instead of baby spinach, because I was trying to use up the rest of the bag I had in the freezer already, and because I always get depressed when my precious baby spinach wilts down to nothing. My plan is to serve the cooked casserole over a bed of spinach instead and let it wilt a bit (but not too much!) so that it still has some volume to it.
We’re supposed to get more snow tomorrow night. Yikes! What is this- Connecticut?
Stay warm, safe, and dry tonight!
- 1 box (12 oz.) dry bow-tie pasta (rigatoni or bow ties would also work well!)
- 2 tbsp olive oil
- 1 onion, sliced
- 1 tbsp garlic, minced
- 1/2 bag frozen chopped spinach, thawed
- 2 cups frozen peas
- 2 cups frozen bell peppers (or frozen vegetable mix- mine had peppers, mushrooms, and carrots)
- 1 cup low-sodium chicken broth
- 1/2 cup low-fat milk
- 1/2 cup plain greek yogurt
- 1 tbsp good quality Dijon mustard
- 1/4 tsp red pepper flakes
- 1 tsp garlic powder
- freshly ground pepper, to taste
- 6-10 oz. canned tuna, drained (use more or less depending on your preference!)
- 1/2 cup (or more if you like) shredded or chopped sharp cheddar cheese
- fresh baby spinach, for serving (optional)
- Cook pasta until al dente, according to package instructions. Drain.
- In a large skillet, heat oil on medium heat. Add garlic and onion and cook until soft, about 3 minutes. Add spinach, peas, and other veggies and stir until warmed through. Add the chicken broth to deglaze the pan.
- In a large bowl, whisk together milk, yogurt, mustard, and spices. Stir in the veggies and pasta until well coated with sauce.
- Stir in tuna and cheese.
- Preheat oven to 375. In a casserole dish sprayed with cooking spray, spread casserole in an even layer. Top with more cheese if desired.
- Cover with foil and bake at 375 for 40 minutes, then uncover and cook 10 more minutes.
- Cool slightly and serve over more spinach or veggies.
Claire Tastes 
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