Time for a Little Omega-3

I’m not a big fish fan……but I can tolerate tuna, as long as its Albacore in water. And who doesn’t need a nice healthy does of Omega-3 right? I kinda forget about tuna…. of course there’s tuna noodle casserole, which I’m gonna share with you now. I’ve got some other great tuna recipes coming… my nutritionist says people should have fish at least once every 2 weeks, if not once a week. I also did buy some omega-3 pills, so hopefully I’ll start getting enough Omega-3 now! You could easily substitute the tuna here for a can of chunk chicken breast (I get mine at Costco and its so handy to have when you don’t have time to cook up fresh chicken!) for those of you who don’t like tuna. (You KNOW who I’m talking about here! Hehe ;)- )  Anyhow, enjoy! 🙂

Tuna Noodle Casserole (Gluten Free)   (Printable Version)

6 oz. gluten free spiral pasta, cooked
1 small can of albacore tuna, drained and flaked
1/2 can GF Progresso cream of mushroom soup
1 cup frozen peas & carrots, cooked & drained
1/2 cup grated sharp cheddar cheese
1/4 cup dried gluten free bread crumbs
Sprinkler of grated Parmesan cheese

1. Preheat oven to 350 degrees
2. In a large bowl, stir together first five ingredients until well combined.
3. Spread into a greased 1 ½ qt casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes.


1 Comment »

  1. sweetopiagirl Said:

    Reblogged this on UNIQUE GREETING CAKES.

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