This is my idea of comfort food. Warm, creamy, and carb-y :) This recipe soothes my nutritional side by packing a big punch of iron and protein with the added spinach and beans! This one is stolen directly from Ms. Rachel Ray a few years back, but since you can freely search and find it on her own website, I don't feel too bad posting it here as well.
Tuna Casserole
Ingredients:
1 box whole wheat penne
1 Tbs olive oil
1 Tbs butter
2 garlic cloves, grated, minced, or chopped
1 onion, chopped
2 Tbs flour
1 c. chicken stock
1 c. milk or half and half
salt and pepper
pinch of nutmeg
grated parmigiano reggiano (or just shredded parm)
1 15oz can cannellini beans, drained
1 box frozen spinach, thawed and squeezed to remove excess water
2 6oz cans of tuna, drained
bread crumbs
Preheat oven to 400.
Boil water and cook the pasta (sprinkle some salt in the water before dropping the pasta.) Once cooked to al dente, drain, and set aside.
In a large skillet over medium/high heat:
-Heat a bit of olive oil and the butter. Add garlic and onion and cook until tender (and fragrant!).
-Sprinkle in flour and cook for a minute, then whisk in chicken stock and milk.
-Season with salt, pepper, and nutmeg.
-Bring to a bubble and thicken.
-Turn off heat and mix in cheese, beans, spinach, tuna, and penne.
Pour the contents into a 9 x 13 baking dish and top with bread crumbs. Bake about 10 minutes or until the top is browned.
Enjoy!
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