Mar. 21st, 2010

aj: (happy)
[personal profile] aj
This comm is a VERY good idea, especially since I'm being super frugal the next couple months. Anyway, thought I'd share an adapted recipe I picked up and have made my own. It's pretty easy to double and/or substitute things, as it's basically a casserole.

Curry Tuna Noodle Casserole

1 bag frozen vegetables of your choice (or 16 oz. fresh)
1-2 tins tuna, drained (diced-small, extra-firm tofu also works well)
3/4 box whole wheat pasta spirals, boiled until almost tender
1 Tb. garlic or 3 cloves, minced
1 can cream of mushroom soup (I use low-fat)
1/2 c. grated cheese of your choice (or more... basically enough for binding)
3/4-can lowfat milk (measured from soup can)
1-2 Tb. grocery store curry powder (or your own)
1/2 tsp. red curry paste (or garam masala)
1 tea. ground red pepper (totally optional)

Mix everything up in a big bowl and put in longer (9x13) Pyrex dish so you can pop it in 400-degree oven for 30-40 minutes. It's done when everything kind of melts together and the pasta starts to brown up at the top. Salt and pepper to taste.

It makes 6 healthy-sized servings (they fit medium-sized Ziploc and Glad reusable dishes) that are easily frozen or refrigerated. It tastes better hot and reheats really, really well so this is probably a recipe for those who have easy access to a microwave. As for flavor, it's at its best the second or third day because, like with most curry dishes, it takes time for the flavors to blend right.

You can also throw a little fresh mozzarella on top as a topping along with some fresh basil, but I'd recommend doing that after portioning it out.

ETA: I've also just tried this recipe with 2 and 1/2 cups of cooked brown rice instead of wheat pasta. It's pretty tasty!


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