We’re trying new heart-healthy recipes every month and will share the results with you. All recipes are from Club Red, UVA’s heart health club for women.
“Aren’t you buying egg noodles?”
That was husband’s primary concern as we shopped for ingredients for this recipe. I assured him that this was a tuna pasta casserole, not a tuna noodle casserole, so we didn’t need the egg noodles.
He was skeptical at first, but once he started eating, he changed his mind. “I’d give this five stars,” he said as he went back for seconds. In fact, the next evening, he wanted the leftovers for dinner instead of our planned homemade pizza.
So this recipe is definitely a keeper. For the frozen mixed vegetables, I used a bag of vegetable soup mix that included all kinds of veggies: Carrots, potatoes, corn, green beans, lima beans, okra, peas, celery and more. All those veggies added a lot of color, texture and variety to the dish that we really enjoyed.
I made only a couple of minor changes: I replaced the crushed crackers with already-opened panko breadcrumbs from my pantry to save a little money. I also didn’t have any all-purpose seasoning on hand. I feel like the dish will be even better when I include it next time, and there will be a tasty next time!
Stars: 5 out of 5