This simple, healthy tuna casserole is the perfect family friendly pantry meal!
I know what you’re thinking, 1975 called and they want their tuna casserole back. But all things become new again, right? I’m wearing circa 1986 skinny jeans and I feel pretty good about it. Plus, it’s new to me! I’ve never made a tuna casserole before. I literally just made it up as I went. I knew what the basic components were, and that’s about it.
Who knew tuna casserole was this good? Had I known, I would’ve been whipping this bad boy up years ago. For one, it’s a skillet meal. And you know how I feel about that. LOVE IT. For two, it’s mainly pantry ingredients. I could have probably gotten away with using canned mushrooms, but that’s going a little off the rails for this girl. Fresh mushrooms, an onion, a little shredded cheese, and the pantry takes care of the rest. So simple.
It’s also family friendly. Even after I announced it was healthy, it was scarfed down faster than most of my previous black bean pasta creations. Is it the creamy mushroom-based sauce that’s so alluring? Perhaps. Or maybe it’s the shredded cheese and bread crumbs I sprinkled on top? Cheese is always a good trick to get anyone to eat anything.
Regardless of the why, it was universally loved and I got some props for making a healthy dish the family loved. A win-win in my book.
I should mention, too. I cooked this “casserole” in a skillet. You don’t have to do that. You could prep the veggies and the sauce in a skillet, add the pasta to the sauce, and then throw it all into a casserole dish to bake.
The next time you just have no inspiration in the kitchen, try making a quick tuna casserole. Oh, and black bean pasta not required!
Here’s how I made it: