Julie Bove wrote:

> "Ken Knecht" > wrote in message
> ...
>
>>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.

Consider sauteing your bread crumbs in butter and garlic before
spreading on top of the cheese.

>>
>>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?

That's a start, but loose most of the oil,

Real cream of
>>mushroom soup? Maybe cream of chicken/mushroom soup?

Or replace the soup with a nice white sauce that has garlic and cheese
added to it.

Some spices?

I would toss some oregano around with the grated cheese before layering
it on the top of the casserole, and then covering with the garlic bread
crumbs.
--
JL
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?
>
>
> I would mix the cheese through the dish and perhaps add more than 1/4 cup.
> I might also add some chopped canned or fresh mushrooms. I would also add
> some chopped onions, perhaps some celery (cooked till soft), and a bit of
> parsley. And I would do without the crumbs on top, but add potato chips.
> Yeah, they have sodium, but they're good!
>
>