Expert Advice On Feeding Your Children

Lentil Pasta Tuna Noodle Casserole Recipe

8/1/2019

You're going to want to try this one!

Y’all went nuts on Instagram for our Lentil Pasta Tuna Noodle Casserole, so we’re finally posting the full recipe! This recipe is awesome because it feeds a lot of people and stores in the fridge/freezer well. It's also gluten-free for those who need it.

This casserole tastes best when reheated in the toaster oven, conventional oven or on the stove. It’s crazy high in fiber and protein plus has anti-inflammatory CLA (a type of fat), some omega-3s (more if you use salmon), and lots of calcium and iron! Plus, it’s CHEAP for how many it serves. My kids shovel this in, and it’s a nice comfort food on a cold winter night. I cook by taste, so follow your instincts on this one! Add more or less cheese, paprika, etc. depending on your family’s preferences. Enjoy!

2 boxes Banza lentil pasta shells
1 small bag frozen peas
1 small bag frozen chopped carrots
20 oz canned or bagged tuna or salmon (you can do more or less of this)
1/2 cup - 1 cup sour cream or plain Greek yogurt - note: add more if the mix seems dry when it’s all together
2 cups shredded sharp Tillamook cheddar cheese, divided
1 T. smoked paprika
1 T. powdered garlic
Salt and pepper to taste

Preheat oven to 375F. Cook pasta per directions on the box and drain. Place pasta in a large bowl and combine all remaining ingredients, leaving 1 cup of shredded cheese for the top. Press into 9x13 casserole dish. Sprinkle with cheese. Cook for 25-35 minutes or until cheese starts to brown and bubble. Let it cool, then eat and enjoy!

Salmon Noodle Casserole

4/11/2017

You know those nights when you need something fast, filling and tasty? Bonus points if it's high in protein, omega-3s, calcium and veggies, right! BOOM! Enter our super simple Salmon Noodle Casserole. We're all about balance here at Feeding Littles, and we know that sometimes moms just need easy recipes that their kids (and husbands) are excited to try. This is a spin on an old classic that many of us grew up eating, but it's gluten-free for those who need it and is a great way to incorporate more fatty fish into your diet. You can prep it all the night before and keep it covered in the fridge before baking the next day as well. Once it's cooked, keep leftovers in the fridge for 3-4 days or freeze individual servings for fast meal prep. As you can see, I often use the leftovers in my preschooler's lunch since it makes a really big batch.

I prefer Pacific brand cream of mushroom soup over your typical canned brand because it has ingredients you can pronounce and the box is BPA-free. Feel free to sub out other types of pasta, veggies, or even fish.

Lentil Pasta Tuna Noodle Casserole Recipe

You're going to want to try this one!

Salmon Noodle Casserole

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