1-2 Tbsp. olive oil
1 medium onion, chopped
1/2 c. celery. chopped
2 cloves garlic, minced
2 c. cremini or white button mushrooms, sliced
3 c. dried pasta, penne or your choice
2 cans of tuna, packed in water
2 cans semi-condensed cream of mushroom soup(I use Amy's Organic)*
1/2 c. reduced fat milk
1 c. frozen peas
1/2 c. bread crumbs
1/4-1/2 c. sharp cheddar cheese, grated
1/4 c. fresh parsley,minced
salt and pepper
Preheat oven to 350 degrees. Put a pot of water on stove to boil for the pasta. In a large skillet, cook the onion, celery, and the garlic over medium heat until softened(about 10 minutes). Remove to a 9x13 baking dish. Add the mushrooms to the skillet and cook until soft. Add them to the baking dish with the other ingredients. Open the cans of tuna and add to the baking dish. Mix the milk with the cream of mushroom soup. You may not use all of this mixture. When water is boiling, salt the water and cook the pasta. Add the cooked pasta to the baking dish along with the peas( it's not necessary to thaw them unless they are very frozen). Mix up all the ingredients and then add the soup/milk mixture little by little. Again, you may not end up using all of this so just see how it looks. Add the breadcrumbs and the cheese to the top along with the parsley. Bake for about 20-25 minutes.
Feel free to add broccoli to the mix or substitute it for the peas. *I prefer Amy's Organic Semi-Condensed Cream of Mushroom Soup because it is lower in fat and sodium than other brands. This is an easy, healthy twist on tuna casserole.