I wouldn’t say that my mom was obsessed with making tuna noodle casserole, but she made it at least once a month when I was growing up and more frequently during Lent especially on Fridays when we didn’t eat any meat. Trust me, our family never complained. I was always fascinated that she made this creamy casserole out of the same protein that she made tuna salad. Both were delicious, but both came from the same little mysterious can of fish.
I’ve recently been taking some of my mom’s recipes and changing them up a bit. I try really hard to make them using less processed ingredients like canned soup and more fresh vegetables whenever possible. But one thing that I haven’t been able to change is that little can of fish. Fresh tuna is delicious and has its place on the dinner table, but nothing can replace that taste of the canned tuna. Now I have migrated from the oil packed brands that have been around for decades to a more gourmet water-packed, organic albacore variety.
In this recipe, I make a creamy mushroom soup with a cauliflower puree instead of a béchamel sauce which adds more fiber and nutrition to the casserole and eliminates some of the fat by not using butter. Even though this casserole is a little more time consuming to put together than my mom’s original recipe, it is still delicious. Even my picky daughter gave it a thumbs up.