I made my usual tuna casserole yesterday. An old recipe I got somewhere.

1 can water-pack tuna
1 can low-fat cream of mushroom soup
1 15 oz can peas
1/4 C milk
2 C cooked whole-wheat egg noodles


Mix everything in casserole dish. Top with 1/4 C shredded cheddar and
bread crumbs. Bake 30 minutes at 350.

I decided this really needs some help to improve it. It's edible but not
very tasty. Use oil-packed rather than water-packed tuna? Real cream of
mushroom soup? Maybe cream of chicken/mushroom soup? Some spices? Some
salt?

As you can see I'm trying to keep it low fat, low sodium and high fiber
but perhaps I've gone too far.

Suggestions?

TIA


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner