Simple, Quick Stovetop Tuna Casserole

This is an old family favorite.  It may not even qualify as semi-homemade since all ingredients come from a can.  But, that is what makes it so quick and easy to make, especially on a Friday in Lent. 

I have to watch my sodium, carbs and fat.  I am going to provide the recipe as my mother use to make it (with one addition - the can of mushrooms), but know that you can substitute most of these with lower fat and lower sodium or no-salt added versions. 

For the tuna, I have found that there is more flavor in the recipe when using tuna packed in oil (drained, of course). But, if you have to really watch your fat, use the tuna packed in water.  I like to add a small can of mushrooms for more bulk, and in the recipe pictured above, I did not have canned peas, so I used canned green beans.  It changed the flavor as the peas added a slightly sweet twist.  However, green beans beef up the volume and are a good substitute for those watching their carbs. 

I am fortunate to be able to still control my diabetes with diet.  With regards to sugar levels, it means watching my carbs whether they come from table sugar or bread (plain white bread and other white, starchy items with little or no fiber are converted to sugar almost as fast as table sugar).  Diabetics and others who count carbs can subtract the grams of fiber from the total carb count and these kinds of noodles are more friendly on blood sugar levels.  The fiber prevents rapid swings and makes for more smooth rises and drops in blood glucose. I have a preference for Barilla Plus elbow noodles in this recipe, but didn't have any so I used the Barilla Whole Wheat shells.  Even if I didn't have to eat these kinds of fiber-rich noodles, I prefer the texture which is more chewy.  I suppose if you wanted to get creative, you could use some of the noodle substitute ideas here for even fewer carbs.

This recipe does not involve baking and it can be made in about 30 minutes. It is whipped up on the stove top and can easily feed a family of four.   In the picture shown, I used 1/3 less noodles from the box to get a creamier mix. 

Ingredients:

• 1 - 10 3/4 oz. can of Cream of Mushroom soup [using empty soup can], add 1/2 can of milk to help thin it - using more or less as desired)
• 1 - 6 oz. can of tuna fish
• 1 - small can of mushrooms
• 1 - 14.5 oz. can of peas
• 1 - approx  13-16 oz of noodles, cooked.
• Salt and pepper to taste

Recipe:

Put the water on to boil for the noodles.  Add salt to taste.

In a large skillet or pan, begin to simmer the mushroom soup and milk.  This can scald easily so keep stirring it with a soft spatula and use very low heat. 

Once the soup is nice and fluid, add the tuna after draining.  Fold that in and let it simmer just a few minutes to infuse flavor.  Then fold in the peas and mushrooms. 

Let this simmer as the noodles cook.  Add more milk if it gets too thick.  Let it simmer for about 10 minutes.  If noodles are not yet done, you can remove the mushroom soup mixture from the burner until the noodles are within a minute or two of being done.  Drain the noodles, then fold them into the recipe while hot.

It's ready to serve!

Diane's Meatless Quick Bean Soup

The meatless bean soup after it was finished!

My idea of quick when it comes to bean soup is something that can be finished in about 2-2.5 hours max, as opposed to letting it cook for half the day. Let's get one thing straight, I don't do 15 minute soups out of a package!

As a Catholic, I not only abstain from meat on Fridays during Lent, as is required of all Catholics, but throughout the year because we are to observe some kind of sacrifice, act of charity, or act of piety on Fridays. After mixing it up on Fridays between these things, I found it easier just to give up meat unless there is something special happening that would make this difficult, at which time I opt for giving up something else. According to Catholic apologist, Jimmy Akin, we can use soups made from meat, but I wanted to see if I could make this soup reasonably tasty with vegetable broth.

I was pleasantly surprised with how well this soup came out. I am a meat eater and I most especially like recipes with smoked meat. Rather than use dried beans and my slow cooker, I used canned beans which are already cooked.

Here are the ingredients:

½ stick of butter or substitute
1 medium onion
3 celery hearts
3 medium carrots
6 cloves garlic, chopped
1 – 32oz carton Kitchen Basics Vegetable broth
1 20 oz can mixed beans
2 15.5 oz can Westbrae Natural Vegetarian Organic Soup Beans
1 can Butter Beans
4-5 small red potatoes, peeled and cut into ½ inch cubes
1 Bay Leaf
2 Tbsp dried Thyme
1 Tbsp McCormick Italian Seasoning
¼ tsp cayenne pepper (optional)
Salt & Pepper to taste (optional)

The variety of beans are seen in this photo, with the large butter beans - my favorite - standing out

Use organic, low-sodium canned beans which are fully cooked.

Substitute with other canned beans. The Westbrae soup beans are a mix of beans, barley and lentils in water and sea salt. I drained them somewhat, but may not next time.

Chop onions and celery finely, or to desired size. Saute on medium heat in the butter until onions are somewhat transparent. Slice carrots and continue to sauté another 3-5 minutes (careful not to burn). Create a place in the pan where the garlic can be sautéed and add. Let it cook for 1-2 minutes.

Add vegetable broth, all beans, bay leaf, cayenne pepper. Bring to a boil and let it cook at a low to medium boil for 1 hour, uncovered. Add potatoes, thyme and Italian seasoning. Continue to simmer and taste broth about 15 minutes after herbs go in. Add salt and pepper to taste. Soup is done when potatoes can be pierced easily with a fork, but do not fall apart (about another 10-15 minutes).

Thickness of soup is controlled by evaporation. If after 1 hour it is still really watery, then let it continue cooking for another 20-30 minutes before adding potatoes and herbs. The herbs (thyme and Italian seasoning) give the soup the most flavor if they go in towards the end (20-30 minutes remaining).

Remove bay leaf before serving. Freezes well.

It makes about 3.5 – 4 quarts, depending on evaporation.

Variations:

• Add a can of petite sweet corn (would sweeten it).


• Add a Tbsp or two of hickory or mesquite liquid smoke. See how liquid smoke is made in this YouTube video.

I had one bowl with about 1/4 tsp of hickory simmered in and it was pretty good. Mesquite is better paired with things like baked beans, imho.