Makeover Husband’s Dinner Delight — The First College-Sunday

Classes started Monday August nineteenth at the University of Tulsa. I am a creative writing major with a minor in English. The schedule has me on campus Monday-Wednesday and home commuting Thursday-Friday for the Sonic shifts. The dorm in Sharp Hall is my home Mon-Wed nights with Priya. The arrangement is the compromise Mama and I worked out so I can keep the Sonic shifts and Mama is not alone too much.

The recipe Sunday was makeover husband’s dinner delight from a Family Feast post — a lightened version of a 1960s casserole with ground beef, egg noodles, sour cream, cottage cheese, and a tomato-based sauce, baked. The makeover swaps in lean ground turkey, low-fat sour cream, and a homemade marinara from one of my pantry jars.

The recipe is below. The trick is the makeover swaps.

Makeover Husband’s Dinner Delight

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

• 3 cups uncooked egg noodles
• 2 cans (5 oz each) light tuna in water, drained
• 1 can (10.5 oz) reduced-fat cream of mushroom soup
• 1 cup frozen peas, thawed
• 3/4 cup reduced-fat sour cream
• 1/2 cup fat-free milk
• 1/4 cup finely diced yellow onion
• 1/4 teaspoon black pepper
• 1/2 cup shredded reduced-fat cheddar cheese, divided
• 1/4 cup whole wheat breadcrumbs
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat oven. Heat oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray and set aside.
2. Cook noodles. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender, about 7 minutes. Drain and set aside.
3. Make the filling. In a large bowl, whisk together cream of mushroom soup, sour cream, and milk until smooth. Stir in diced onion and black pepper. Fold in drained tuna, peas, cooked noodles, and 1/4 cup of the shredded cheddar until evenly combined.
4. Fill the baking dish. Spoon the mixture into the prepared baking dish and spread into an even layer.
5. Add the topping. In a small bowl, toss breadcrumbs with melted butter until coated. Sprinkle the remaining 1/4 cup cheddar over the casserole, then scatter the buttered breadcrumbs evenly on top.
6. Bake. Bake uncovered for 25 to 30 minutes, until the casserole is bubbling around the edges and the topping is golden brown. Let rest 5 minutes before serving.

Nutrition (per serving)

Calories: 278 | Protein: 21g | Fat: 7g | Carbs: 33g | Fiber: 3g | Sodium: 510mg