Comfort Food Revisited

Kansas has been slammed with about 2. 5 feet of snow in the last five days. That has left me with a lot of time to cook, and huge comfort food cravings. I've really wanted mac and cheese but knew I needed a protein to go with it. So I created a healthy version of Tuna Noodle Casserole, a favorite of mine but one I don't often think to make. Maybe its because every time I mention making it, my grandma talks about how thats all her family ate it for every meal during the war. Either way it ended up being delicious and about 6 carbs a serving ( a very large serving mind you, I only got 8 servings out of the 9 x13 pan).

Low Carb Tuna Noodle Casserole 

1 small clove garlic, minced
1/2 red pepper, minced
1/4 white onion, minced
1/4 c. Parmesan cheese
1 c. cheddar cheese
1 cup chicken broth
2 tbsp heavy whipping cream
1/4 tsp black pepper
1 can Progresso Recipe Starters Cheese Soup
2 12oz cans of Tuna
1 box Dreamfields Low Carb Penne Noodles

1. Preheat the oven to 350 degrees.
2. Combine all ingredients together and mix well.
3. Top with 1/2 cup Parmesan Cheese and 1/2 cup cheddar.

Don't skimp on that cheese!

I added a little butter to help the cheese get crunchy. 

4. Bake at 350 for 30 minutes or until the casserole is bubbling and the noodles are done.

It's good to be back, 

Evan