Food, Main Dishes, Quick & Easy Main Dishes, Seafood

Easy Cheesy Tuna Casserole

This is a very easy and quick meal for a lunch or weeknight dinner. The hubby and I both liked it, and I liked the addition of cauliflower for extra vegetables instead of more pasta.  It was so tasty that as we sat at the table longer, I just kept eating a little more…and a little more….and more.   We probably would have had a lot more leftover if I had just left the dish in the kitchen!

Speaking of that, this casserole make more than double what is shown here.  I purposely only put less than half of it in the oven because I wanted to freeze the rest.  I’m trying to get some meals stored in the freezer, so when the baby comes I won’t have to cook for a while!

I would have made my own alfredo sauce for this recipe since I usually don’t like store-bought alfredo.  However, as I was browsing the grocery aisles, I saw that Barilla’s sauce was on sale for cheaper than I could buy heavy cream for.  (A ingredient in homemade alfredo sauce)  So, I decided I was going to take the easy (and cheaper) route this time.  Feel free to buy a jar of alfredo or make your own.  I suggest this recipe for making your own.


{Low Carb} Easy Cheesy Tuna Casserole
Adapted from: Lauren’s Latest

2 cups uncooked Farfalle (bow-ties)
1 head cauliflower, chopped small
1 Tablespoon oil
1 medium onion, diced
1 garlic clove, minced
1 jar alfredo sauce (15ounces)
2/3 cup milk
2 1/2 cups shredded cheddar cheese, divided
2 cans tuna, drained
1 cup frozen peas
pepper to taste

1. In a large pot, boil water and add pasta.  Cook for about 3 minutes and add cauliflower.  Continue cooking til pasta is al dente and cauliflower is tender.  Drain and set aside.
2. In same pot, heat oil and saute onion til tender.  Add garlic and cook 1 minute longer.  Add alfredo sauce and milk. (Pour the milk into the alfredo sauce jar and shake to make sure you get all of the sauce, then dump it into the pot.)  Stir in 2 cups of the cheddar cheese until melted.  Pour in pasta, cauliflower, tuna, and peas. Stir and season with pepper to taste.  (If you make your own alfredo, you may need some salt.  The jarred sauce I used was so salted that I definitely didn’t need any more salt.)
3. Transfer into a 2 quart baking dish (or just leave it in your pot if it’s oven-safe).  Top with remaining 1/2 cup cheese.  Bake at 350° for 15-20 or until bubbly and cheese is melted.

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