Maybe its the noodles. Maybe its the peas. Maybe its the primarily-beige color. I don’t really know why but the fact is, most kids will eat tuna casserole without complaint. Its been a staple on preschool menus for generations and for good reason. As “kid” foods go, tuna casserole can be a solid choice–inexpensive, simple to make and an easy way to squeeze in a serving of omega-3-packed fish and a few veggies to boot.
Even so, I’ve never been a big fan of the traditional recipe. Something about the consistency of condensed cream of mushroom soup gives me the willies. A look at the nutrition label makes it worse (870 mg of sodium per serving, YIKES!). So I’ve come up with my own recipe using fresh mushrooms and a simple cream sauce. My version takes a few minutes longer than simply opening a can, but pays off big time with fresher flavor and better nutrition.
Start-to-finish the prep work takes about 20 minutes, so I try to do it while Lillian is eating breakfast. Stick it in the fridge and when lunchtime arrives pop the casserole dish into the oven for about 20 minutes. Then sit down to a nutritious lunch that’s a nice change from the usual PB&J and mac&cheese routine.