10 Minute "Tuna Casserole"

Approx 4 servings

As a mother of three children, all of whom have different taste buds, it's hard to keep dinner time interesting! Growing up, Tuna Noodle Casserole seemed to be the go-to meal for my mother to make when she was busy - which was often!

I love to experiment in the kitchen, and always try to revamp a meal that has already been tried and true - delicious. So here is my take on a super fast - super yummy - Tuna Noodle Casserole.

1 - box whole wheat penne pasta
2 - 7 oz packs of Chunk Light Tuna in water ( I prefer StarKist)
1 - 16 oz jar white alfredo sauce
1 - pkg frozen veggies (broccoli, peas, or corn)

Boil pasta until it is almost done, still a bit firm. Drain water, and stir in alfredo sauce. Over medium heat, cook until mixture is bubbling slightly, stirring often. Add tuna and vegetables, stir, and leave over medium heat until heated throughly.

*NOTE: You can substitute items to fit your personal taste. The wheat penne pasta adds a unique texture to the dish, but you could use any type you prefer. I use the packages of tuna, rather than canned, because there is no draining needed - and the tuna is less stringy! For added flavor, you can use a roasted garlic alfredo, rather than the classic white. Adding a few handfuls of finely chopped spinach is an excellent way to sneak some iron into your diet. Or you can sprinkle the plated meal with a bit of your favorite shredded cheese (I prefer pecorino romano).

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