Recipe: Healthy-ish Tuna Noodle Casserole
1 pkg of egg noodles or whole wheat wide noodles
1 8 oz container of Fage Greek yogurt
12 oz drained container of tuna
2 tsp of evoo
2 tsp dill weed
1 veg bullion, dissolved in 1/4 cup of boiling water (take from the cooking noodles)
1 cup of frozen peas
a sprinkle of garlic powder, salt & pepper
4 Ritz crackers
6 healthy-type, whole wheat crackers
sprinkle of parsley, paprika, garlic, salt & pepper
Preheat over to 375 degrees
Cook noodles as directed to just al dente (because they're going in the oven)
While they're cooking, scoop out about a quarter cup of the boiling water and dissolve a vegetable bullion in it. Set aside.
In a large mixing bowl, add tuna, yogurt, evoo, dill, garlic, salt, pepper and--once the bullion is fully or almost fully dissolved--broth. Mix well. Set aside.
Crumb the crackers and spices. If you don't have a food processor or a blender, wrap the crackers up in some paper towels, then wrap that up in a cloth napkin/dish rag. Set on the counter and whack the shit out of it with a masher and/or serving spoon, venting out all of the anger you have towards that rat bastard who dun you wrong. You may want to do this even if you have a blender/ food processor, simply because it is fun. Empty the contents into a small bowl so you can easily sprinkle over the top of the caserole dish later.
Once the egg noodles are al dente, drain well and add to mixing bowl. Mix well then put in glass baking dish or lightly greased nonstick baking pan.
Evenly sprinkle crumb mix over the top of caserole.
Place in over for 45 min (if you like a crunchy, brown top) or 30 min, depending on your preference.
Remove and let cool a little.
Pairs well with: milk, Miller High Life, other down-home type drinks