I did get to the grocery store before the Blizzard of 2013, but 1) I didn’t have time to make a list beforehand, and 2) I was pretty overwhelmed by the crowds. I picked up a few pieces of fruit, a box of cereal, and a quart of milk. I have so much food in my freezer and pantry that I wasn’t too worried.
As the flakes started to fly on Friday night, I decided to try my hand at a homemade tuna noodle casserole. I used this recipe as a loose guide, and bulked up the dish with extra vegetables. Except for the milk, all of the ingredients were things I had on hand.
This recipe certainly isn’t gourmet, but it turned out to be a fine pantry meal. I liked the creamy sauce, and the seasoned breadcrumbs added in just a bit of flavor and crunch. With just a little bit of creativity, it’s possible to make a balanced meal even during one of the biggest snowstorms ever!
Snowstorm Tuna Noodle Casserole
1 c. dry whole wheat rotini
2 c. frozen mixed vegetables
1 T Smart Balance spread
1 T flour
1 c. skim milk
1 (5 oz.) can tuna, drained
2 T seasoned breadcrumbs
2 T Parmesan cheese
Cook pasta and vegetables in boiling water until tender. Drain, and set aside.
Place Smart Balance in a sauce pan over low heat, and melt. Add flour and stir. Keep stirring as the mixture browns slightly. Add in 1/2 c. milk, and whisk until blended. Add in remaining milk. Cook on low heat for 15-20 minutes, stirring frequently, until thickened. Add tuna and cook for a few more minutes until heated through. Season to taste with salt and pepper.
Mix pasta, vegetables, and sauce in a large bowl. Add breadcrumbs and Parmesan cheese.