OMG I made the Best Tuna Noodle Casserole that was sooo creamy and delicious and not like the Tuna Noodle Casserole that most of us know. You so have to make this, Trust Me!!
I am not sure if you would consider this recipe extremely Gastric Bypass friendly, but I look at it this way – I have had Gastric Bypass, it has Protein, I ate it, I lived, it was fabulous and you are not eating the entire thing – so to me that is friendly enough right?
This was my first time making this and it was so good I could not keep it a secret. This Tuna Noodle Casserole is not made with the cream of mushroom soup which I use to think that was good, well no more. This has so much more flavor and so creamy – I will never go back.
Here is what you will need to make this deliciousness:
- 1 Can Mushrooms or Mushroom Pieces
- 2 Cloves Garlic, Minced (I use jarred – I am a cheater)
- 1 Medium Onion, Diced
- 1 Medium Green Pepper, Diced
- 1 (12 ounce) Package of Large Egg Noodles
- 1/4 Butter
- 1/4 Cup Flour
- 2 1/2 Cups Milk
- 1 Package of Cream Cheese
- 2 Cans Tuna in Water, Drained
- 1 Small Can of Peas, Drained
- Salt and Pepper to taste
- 1 Cup Grated Sharp Cheese (I used Sharp White Cheddar)
- Durkee French Onions
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Now follow along and watch how EASY this is to make:
I doubled the recipe because we love leftovers in my house, so that is why it looks like so much.
So here is what you do…..
In a frying pan saute up your Mushrooms, Garlic, Onions and Peppers to your desired tenderness. I added a little butter in the pan as well. When that is done set it aside.
Next boil the water with some salt in it for your Noodles.
While the noodles are cooking up melt your Butter in your frying pan and blend in your Flour. Then add you milk in slowly stirring constantly, bringing it to a slow boil. When that gets thick and creamy lower heat to medium and blend in your Cream Cheese until melted – still stirring.
Then add in your cooked Noddles and then the Tuna, Peas and the Onion, Pepper and Mushrooms. Season with some Salt and Pepper.
Put all of that into a Casserole Dish and Top with your Cheese and then top that with the Durkee Fried Onions.
Bake in the oven at 375 for about 15 minutes.
Take out and chow down, but not too much for all you Gastric Bypassers like me. I was good with about a cup and then I was full and satisfied.
The kids and hubby loved it too and my daughter is not always a fan of Tuna Noodle Casserole the old way. The one thing my son asked to leave out next time I cook it was the peppers and I may just do that. Not because they tasted bad, but because the kids are not huge fans of the peppers and of course my hubby complained they were not soft enough for him. I like my cooked veggie with a tiny crunch – hubby likes the soft, I can never win with him, lol.
Let me know if you give it a try – trust me it will be a new family favorite.