One of the first things I learned to make as young adult was tuna casserole. Creamy comfort food at its best, I'd whip up a batch now and then in my tiny toaster oven basement suite for dinner when the weather is cold. All these years later, the same recipe is a throwback favourite in my house. One day I only had one can of soup on hand, and so I used some plain yogurt to stretch it further and we were really pleased with the results. Creamy and full of flavour, it not only lightened up the dish and cut down on the sodium but made it a little healthier.
2 cans tuna (flaked or chunk, doesn't matter) packed in water, drained
2 1/2 cups of dry macaroni
1 can low sodium condensed cream of mushroom soup
1/3 cup frozen peas
1/3 cup plain yogurt (2% or whole but not fat free)
salt and pepper to taste
shredded Cheddar cheese (about 1 cup)
Pre-heat the oven to 350 F.
In a large pot of boiling, salted water, cook the pasta according to package directions. Drain well.
In a large bowl, mix the cooked macaroni, the can of soup (don't add water/milk to it, just throw it in there), and yogurt together until the pasta is well coated. Fold in the tuna, peas, and add salt and pepper to taste. I don't usually add any salt, but about 1/2 tsp pepper is yummy.
Scrape out into a casserole dish and top with cheese. I like to use an 8x11 inch pyrex dish-if the dish is more shallow, then there's more surface area for cheese and it heats up quicker.
Pop the finished casserole in the oven for about 20 minutes until heated through and bubbly.