Tuna-noodle casserole. My husband likes this kind of stuff so I try to make it from time to time, in spite of my children’s reactions when I do. Every once in a while it is a good idea to make something you know your husband really likes even if you know your kids don’t love it (yet), don’t you think? I mean, we have to expose them to some foods several times before they will learn to enjoy them. Who knows, tuna just might be one of those things for my kids. Only time will tell.
In our house everyone has to take at least one bite of what I make. They don’t have to love it but they do have to try it. Lately, if they don’t want to eat the dinner I made, I have been allowing them to grab a fruit or vegetable after they have tried dinner. I read a long time ago that we can expect that it might take 7-15 times of kids “trying” a food before they decide that they like it…. so we have to be patient with them wherever they are at in the process. This is not always easy.
Here’s where we stand at this current stage in our lives. My nine year old is a pro at “trying foods” and he is open to the idea of eating a healthy food because just because it is healthy, even if it is not his favorite food. (It only took us nine years to get here people!) My seven year old is almost there and my six year old is no where close.
I have a good support system in place. My husband has been coaching me along this week, as I have been feeling discouraged by our youngest son who rudely blurted out before even coming to the table today, “I don’t want to eat it!” (this is a fun stage, let me tell you) I know this is normal mom stuff, but I was just feeling like, “Ya know! I take the time to plan and make a great meal that is healthy. I go out of my way to try new things, mostly because I like to, but also so they will have experiences with lots of different kinds of foods…. and this is the thanks I get!?”
The truth in our home right now is this. Our kids don’t always appreciate my attempts at helping them to experience a wide variety of foods that would be good for them. (shocker, I know) They would prefer that we eat macaroni and cheese and cheeseburgers everyday, followed up with cake and ice cream… EVERYday. (again, I know I am shocking you right now. Sorry.) So, when they react negatively to a dinner I make I turn to my husband who reminds me that we are doing them a favor. You gotta love a supportive husband!
Like I said, if they don’t eat what I make for dinner they can grab a fruit or vegetable… or both. My daughter asked if she could eat carrots today after trying dinner. I said, “Sure!” and was proud of her for her healthy choice. She sat down in front of the TV with her bag of baby carrots. I struck up a nice long conversation with my husband and when I came back out to the living room and looked over at her to see this:
This girl polished off almost an entire bag of baby carrots! Can you say, “Growth spurt?” I was kind of impressed actually. “Seriously!? You ate that whole bag?” I said. She just smiled and nodded. I told my husband, “Honey, she finished off a whole bag of carrots!” and he said, “Well… could have been worse, I guess.” And I know he is right, so I will just trot off to the store to get more carrots before dinner tomorrow… which is why I bought that bag of carrots in the first place… for the dinner tomorrow.. that she might or might not eat. 🙂
Okay, okay. Enough talking, more cooking.
Here is what you need for this tuna-noodle casserole recipe:
1 (16 oz.) container fat-free sour cream
1/2 c. fat-free mayonnaise
2 tsp. Dijon mustard
2 tsp. chopped fresh flat-leaf parsley
1/2 tsp. salt
1/4 tsp. black pepper
12 ounces egg noodles
2 c. sliced white mushrooms
1 c. frozen green peas, thawed
1 (12 oz.) can tuna, packed in water, drained
1/2 c. shredded reduced-fat Monterey Jack of Swiss cheese
Optional: Saltine or oyster crackers
Here is what you do:
1. Preheat oven to 350°F.
2. Begin cooking the egg noodles according to the directions on the package.
2. While noodles are cooking mix sour cream, mayonnaise, mustard, parsley, salt and pepper in a large bowl.
4. Stir in mushrooms, tuna, and peas. Mix well. Stir in noodles once they are cooked.
6. Pour tuna mixture into a 4 quart casserole or baking dish. Make a thin layer of the cheese on top.
7. Bake until the cheese is melted and golden on top.
8. This last step is optional: Top the tuna casserole with crushed up crackers. My husband came up with this addition based off of a casserole we had years ago. He said it was really good on this too. He liked the extra crunch it gave each bite.
One serving is 1 cup.
One serving is worth 8 WW Points+
- 1 (16 oz.) container fat-free sour cream
- 1/2 c. fat-free mayonnaise
- 2 tsp. Dijon mustard
- 2 tsp. chopped fresh flat-leaf parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12 ounces egg noodles
- 2 c. sliced white mushrooms
- 1 c. frozen green peas, thawed
- 1 (12 oz.) can tuna, packed in water, drained
- 1/2 c. shredded reduced-fat Monterey Jack of Swiss cheese
- Optional: Saltine or oyster crackers
- Preheat oven to 350°F.
- Begin cooking the egg noodles according to the directions on the package.
- While noodles are cooking mix sour cream, mayonnaise, mustard, parsley, salt and pepper in a large bowl.
- Stir in mushrooms, tuna, and peas. Mix well. Stir in noodles once they are cooked.
- Pour tuna mixture into a 4 quart casserole or baking dish. Make a thin layer of the cheese on top.
- Bake until the cheese is melted and golden on top.
- This last step is optional: Top the tuna casserole with crushed up crackers.
- One serving is 1 cup.
- One serving is worth 8 WW Points+
This recipe was adapted from a recipe in the “One Pot Meals: 160 Fast, Fresh, and No-Fuss Recipes” cookbook.
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