This is a partnered post with Tresomega Nutrition. All thoughts expressed below are my own.
One of my favorite things to cook with is pasta! It is so versatile and can be used to make many delicious creations in my kitchen. I recently took the Tresomega Nutrition Blogger Challenge where I created a recipe using Gluten Free Quinoa Fusilli Pasta to make my Creamy, Crunchy & Cheesy Tuna Noodle Casserole.
When it comes to seafood and vegetables my family can be picky! What they do LOVE is when I make tuna noodle casserole. I like that I can add the tuna into a meal but that I can also add PEAS! This is the only meal that I can make where they will eat peas without complaints!
I normally use egg noodles but was excited to try the Gluten Free Quinoa Fusilli Pasta to put a twist on my tuna noodle casserole. What I like about using this pasta is that it is made with a unique blend of Organic Royal Bolivian Quinoa which is a nutrient packed superfood. This pasta is a great source of fiber, protein and contains no preservatives, artificial flavors or colors. You can purchase their products at: Tresomega.com. Sams.com, Amazon.com and Walmart.com.
I am one that enjoys cooking but I also love comfort food that is easy to make. I love creamy, crunchy and creamy so I have put those all together in one delicious tuna noodle casserole that my whole family enjoys. Not only did my family not even notice that I used a different noodle, they ate the whole casserole. There were NO leftovers this time which makes this mom smile!
Want to try this yummy casserole for yourself? Be sure to print the Creamy, Crunchy & Cheesy Tuna Noodle Casserole recipe below.
Creamy, Crunchy & Cheesy Tuna Noodle Casserole
- 8 oz Tresomega Nutrition Quinoa Fusilli Pasta
- 2 5oz cans white albacore tuna
- 1 cup crispy fried onions
- 2 10 1/2 oz cans cream of chicken
- 1/2 cup chicken broth
- 1 cup peas
- 1 cup mozzarella cheese
- 1/8 tsp pepper
- 1/2 cup breadcrumbs
- 2 tbs butter melted
Cook pasta according to directions. Once done and drained, add pasta to bottom of casserole dish.
Add tuna, onions, cream of chicken, chicken broth, peas, mozzarella cheese and pepper and mix well.
In a small bowl add bread crumbs and melted butter. Stir until all breadcrumbs are moist and crumble over top of mixture.
Cook at 375° for 25 minutes or until topping is golden brown. Remove from oven and allow to cool for a few minutes before serving as casserole will be hot.
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