1 can Low Sodium Cream of Mushroom
1/2 of a milk of your choice
1 12 oz can of tuna, drained
1 cup frozen peas
2 cups cooked Banza Chickpea pasta
And seasonings of your choice
Cook noodles as directed on box, drain in colander . Then preheat oven to 400 degrees Fahrenheit. Season the tuna to your liking, then add all ingredients to casserole dish and cover with foil and cook for 25 minutes or until hot.
Of course you can add or remove whatever additional ingredients to suit your needs.
Is that 1/2 cup of milk or 1/2 a soup can of milk?
The chickpea pasta sounds super interesting.
Before surgery I kind of liked tuna casserole ... although a similar one ( Southern chicken and dumplings ) worked better post op (the fishy taste of tuna could sometimes make want to puke ( sorry) .)
Tuna still does that to me .. funny how our tastes change with surgery. I always enjoyed tuna salad pre op - in the last eight years post op I've tried it a handful of times and it never stayed put successfully for me.
I do love cream of mushroom ( i prefer my own homemade fat free version though) as flavorful a food staple and am experimenting Using it as a base for more bariatric friendly non-fattening but decadent tasting recipes.