This recipe is a healthier version of an old tried and true dish at my house...my family loves it.
This recipe is sugar-free flour-free. It contains no sugar no flour and low carbohydrates.
2 cans white tuna drained
1 lb whole durahm wheat pasta
2 cans cream of mushroom soup
16 oz frozen peas
1/4 C organic milk
1 small onion diced
Sprouted bread made into crumbs, (magic bullet)
spray oil, garlic salt and pepper
Pre-heat oven to 350. Cook noodles according to package instructions. Dice onion while cooking and drain tuna. In a large bowl...or the pan you used to cook the noodles-drained of course, add the noodles back, then the soup, tuna, peas and onions, mixing in each as you go. Add just enough milk to make it a good consistency, and garlic salt and pepper, stir well, but not to mush. Top with bread crumbs, spray a coat of healthy oil and a bit of garlic salt and bake for about 30 minutes.