Ken Knecht wrote:
> 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
>
>
It probably has more than enough sodium already from the canned soup but
it needs seasoning and aromatics. A couple grinds of black pepper or
maybe some cayenne pepper and whatever else you like such as thyme,
rosemary, or dill. Also chopped onion and celery and bell peppers. Some
chopped green onions or chives would help too.