Obvs, I wanted to create my take on the old-time favorite dish. I'm not a fan of wheat noodles and I could have certainly used a rice-flour based noodle, but I was really leaning on the paleo-side last night. I will be giving the most stripped down version of this dish, but you can always add whatever you like!
I started with 98% fat free Campbell's Cream of Mushroom soup and added 3/4 can of water (remember, you can add milk or cream to this instead).
I tossed in 2 cups of frozen sweet peas (I love peas, so I went overboard).
Finished with 2 cans of albacore canned tuna in water.
Be sure to mix this up in the dish and preheat your oven to 385-400 degrees.
I then started prepping my zucchini. Since the zucchini was replacing egg noodles, I wanted to the same texural quality.
Just chop off the ends and peel one strip of the skin off. This give you a surface to peel a sliver of the skin off at a time. You will end up with a mix of white fleshy "noodles" and ones with a touch of green (the skin was damaged so I peeled the majority of mine off).
Give the noodles a couple of quick chops to shorten them and toss them in with the soup mixture.
I then sprinkled a few crushed glutino crackers on the top for a crumble. To ensure this was a proper casserole, I could not leave out the best part!
Then it's off to the oven for 35-40 minutes or until bubbly and the crumble is golden brown.
I let the casserole cool off and set up for 10 minutes...it was AMAZING!
The zucchini noodles were soft and held their structure quite well.
Let me know what you think...remember, you can always add a couple tablespoons of butter, milk instead of water, cheese and/or parmesan to the crumble topping.
Stay healthy and beautiful ~ BBB
No comments:
Post a Comment