Fall is officially here now that we had our first snow, last week! From here on out, my house will have steamy windows, Christmas Spirit essential oil blend diffusing in my living room, and a hot oven almost always warming the kitchen ... when it is cold, that is. Colorado weather can be quite unpredictable all season with warm days sprinkled throughout the next 6 months. Thank goodness for that!!!
Two of my favorite comfort food dishes to make during the cooler months are tuna noodle and green bean casseroles. I used to make the green bean casserole the "traditional" way by using Campbell's mushroom soup and French's French Fried onions. Well, that was before I knew anything about reading ingredient labels. ;) Thankfully, there are natural alternatives now!!
Today, I've created a delicious combination by marrying these two favorites into one casserole! It is a creamy, mushroomy (shhhh, my boys hate those things), tuna-y, green bean-y .... you get the idea - and oh so tasty! Why didn't I think of it sooner?
It would have been great to add more green beans but my boys can sometimes be picky about vegetables so, it's up to you on how much to add! Go with whatever you have on hand or your preference. And always buy organic when possible and read all labels before purchasing. Your dollars make a huge impact on what manufacturers put into the food on the grocery store shelves. Remember to support your health by choosing quality ingredients and know that God always provides! Enjoy!
Two of my favorite comfort food dishes to make during the cooler months are tuna noodle and green bean casseroles. I used to make the green bean casserole the "traditional" way by using Campbell's mushroom soup and French's French Fried onions. Well, that was before I knew anything about reading ingredient labels. ;) Thankfully, there are natural alternatives now!!
Today, I've created a delicious combination by marrying these two favorites into one casserole! It is a creamy, mushroomy (shhhh, my boys hate those things), tuna-y, green bean-y .... you get the idea - and oh so tasty! Why didn't I think of it sooner?
It would have been great to add more green beans but my boys can sometimes be picky about vegetables so, it's up to you on how much to add! Go with whatever you have on hand or your preference. And always buy organic when possible and read all labels before purchasing. Your dollars make a huge impact on what manufacturers put into the food on the grocery store shelves. Remember to support your health by choosing quality ingredients and know that God always provides! Enjoy!
Ingredients
11oz carton cream of mushroom condensed soup (natural brand)
1 cup milk of choice
8-16oz frozen green beans, cooked and drained or one 15 oz can, drained
2 cans tuna, drained
1/2 cups Gruyere cheese, shredded or use your favorite cheese
1 Tablespoon grated Parmesan cheese
1 cup fried onions, divided (natural brand)
1 tsp. sea salt
Fresh ground black pepper
2 cups of Pappardelle noodles or use egg noodles
Directions
1. Heat oven to 350 degrees Fahrenheit. Coat a 9x13 inch casserole dish with cooking spray and set aside.
2. In a medium mixing bowl combine the following: cream of mushroom soup, milk, green beans, tuna, Gruyere cheese, 1/2 cup french fried onions. Stir to mix well and pour into the casserole dish.
3. Bake casserole for 25 minutes. Stir well and then top with the remaining 1/2 cup french friend onions and sprinkle with the parmesan cheese. Bake for an additional 5 minutes or until it has browned a bit on the top.
Recipe by: Elisha
Inspiration: "Traditional" Green Bean Casserole
Gratitude: Thank you for reading!
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