Ingredients
Scale
To create this wholesome dish, gather the following ingredients, each chosen with care to ensure both flavor and nutritional balance:
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup whole wheat pasta, cooked
- 1 cup unsweetened almond milk
- 1 cup low-fat Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs (whole wheat or gluten-free)
For substitutions, you can swap the whole wheat pasta for gluten-free pasta or use kale instead of spinach. The flexibility in ingredients allows you to tailor the casserole to your family’s preferences, much like Mama Lou would adjust her recipes based on what was available in her pantry.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the mushrooms and cook until they are soft, approximately 5 minutes. Stir in the spinach and cook until wilted.
- In a large mixing bowl, combine the cooked pasta, drained tuna, sautéed vegetables, Greek yogurt, almond milk, Parmesan cheese, and thyme. Season with salt and pepper to taste.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the breadcrumbs over the top of the casserole, ensuring an even coating.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
- Allow it to cool for a few minutes before serving.
As you prepare this dish, remember that cooking is not only about the ingredients but also about the love and care you put into it—an invaluable lesson from Mama Lou that I carry with me in every recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International