Got Quads?

Introducing protein to my daughters was a huge challenge. I basically had to sneak things in to food they already eat. Then I remembered how yummy tuna casserole can be on a cold winter’s day and it was a hit.

You’ll need:

3 c. medium noodles

1/4 c. bread crumbs*

4 TBS. butter

9 1/4 oz. tuna, drained

1/4 c. flour

1 c. milk

1 c. chicken broth

Cook the noodles, drain and set aside; combine bread crumbs and 1 TBS. melted butter

For the sauce** melt 3 TBS. butter in medium saucepan, stir in four, add milk and chicken broth all at once, cook and stir until thick and bubbly

Combine sauce, tuna and noodles, transfer to a 1 1/2 quart casserole dish, sprinkle with bread crumbs bake uncovered for 20 minutes at 375

*Instead of bread crumbs, I prefer to use potato chips or tortilla chips, which I more likely to have around the house.

**Instead of making the sauce you can substitute cream of mushroom soup. I like to make the sauce because I don’t like mushrooms and, yes, I can taste the hint of mushroom in the soup.

I sometimes add frozen vegetables to this casserole (such as shredded zucchini) for added nutrition.

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