The Sewing Mom

This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.

My cupboards are just about empty and I haven’t had the energy to go grocery shopping. So, I’m making use of what I have by looking for ingredients in my pantry. I found a couple of cans of tuna fish and some pasta, so, tonight we’re having tuna casserole for dinner!

I tried a number of tuna casserole recipes before coming across this one in a cookbook my sister had given me years ago. The reason I tried so many was that I couldn’t seem to find a recipe that included tuna that my daughter would eat. They were either too dry or too mushy, too spicy or too bland. This one is so simple and yet, so tasty. I always seem to have the ingredients I need on hand and it doesn’t take long to make, even more reason to like it!

Now, if you’re pregnant, you may be concerned about eating tuna, but, according to ongoing research and studies, eating an average of just 2 ounces of fish per day while pregnant, can actually increase developmental scores in infants and young children. Of course, pregnant women should stay away from those fish known to have high mercury levels such as shark, mackerel, swordfish and tilefish. The FDA has actually recommended that women of childbearing age and pregnant women can safely eat up to 12 ounces of healthy tuna and other low level mercury fish like salmon and shrimp per week. Good news for all us moms who enjoy a good tuna casserole, pregnant or not!

So, here is my tuna casserole recipe, hope you enjoy it!

4 oz. uncooked macaroni noodles
3 oz. cream cheese (I use light cream cheese for fewer calories)
1 can cream of mushroom soup
1 can tuna (I use tuna in water)
1 tsp. finely chopped onion
1 tsp. yellow mustard
1/3 c. milk
1/2 c. dry bread crumbs
2 T melted butter

Use a mixer to blend cream cheese and soup together. Combine with remaining ingredients in a small casserole dish except for bread crumbs and butter. Mix bread crumbs with melted butter and sprinkle on top. Bake for 50 minutes at 375 F.