Tuna noodle casserole had always been problematic for me.
On one hand, I love the IDEA of it: affordable, reasonably healthy, nutritionally balanced comfort food.
On the other hand, I hated the way it tastes.
Over time I've come to realize that it's not the casserole's fault. Why would it be? Tuna is tasty and healthy. Pasta, in moderation, is part of a balanced diet. Cheese is to freaking die for.
It's all the fault of the canned cream of mushroom soup.
I HATE canned cream of mushroom soup. I always have.
As a child I thought I hated mushrooms, but in fact, what I actually hated was canned cream of mushroom soup. The problem was, growing up as the average suburban American in the 80s, the only mushrooms I ever had were in sauces made with canned cream of mushroom soup. Even as a teenager, I ignored mushrooms while foraging because I thought I hated mushrooms.
You see, both mushrooms AND milk products (like cream) have one thing in common: they are famous for absorbing flavors. So whomever decided to put them together and CAN THEM IN METAL needs to be the first against the wall when the revolution comes.
I get it. Not everyone feels the same way. For many, meals made with cream of mushroom soup (from the iconic red and white can) are 100% wholesome, delicious, comfort food, taking one back to thier childhood. My husband insists on Americanna green bean casserole every Christmas, made with canned cream of mushroom soup and frenched onions. Just the smell of it makes me feel ill.
But with this dish I set out to redeem tuna noodle casserole for myself. In addition to using non-canned, non-processed ingredients, I also lightened it up calories and carb-wise by substituting half of the pasta for cauliflower. In fact, even with generous servings, this all-in-one meal clocks in at under 300 calories. and has two servings of vegetables.
So while this recipe isn't specifically for those of you who adore the canned soup version, you should try it anyway, because you just might come to love it too! My husband did.
