This tasty weeknight supper is easy enough for children to prepare, and they’ll feel proud to serve the family! Cheesy Tuna Casserole is not a “from scratch” recipe, but then, not every meal needs to be. By starting with an ingredient familiar to children everywhere – boxed shells and cheese – you’re more likely to have cooperation from even the fussiest of pint-size diners. The added vegetables and protein aren’t so… suspicious… when the noodles and cheese are already a sure hit.
As long as an adult handles the boiling water and oven transfer, the kids can do the rest. Sit back and let them cook you dinner for a change!
Ingredients (Serves 6; recipe can be easily cut in half)
2 boxes “Shells and Cheese” boxed dinner (the Aldi brand is just as good as Kraft)
1 teaspoon butter
1 cup thin sliced zucchini (fresh green beans or fresh peas would work just as well)
2 cans tuna, drained
2 Roma tomatoes, sliced thin
1/2 cup shredded cheese (cheddar or parmesan)
Directions
Step 1) Grease the bottom and sides of a 2-quart casserole dish with 1 teaspoon of butter. Set aside.
Step 2) Prepare Shells and Cheese according to package directions, except add sliced zucchini to the boiling water with the noodles during the last minute of cooking.
Step 3) Gently stir tuna into the cheesy noodles and zucchini. Transfer mixture to the greased casserole dish.
Step 4) Arrange tomato slices over the top of the noodles, in any pattern you wish! Sprinkle shredded cheese over the top.
Step 5) Bake, uncovered, in a preheated 350 degree oven for 20 minutes or until shredded cheese just begins to brown.
Step 6) Remove from oven and enjoy!
Crowded Earth Kitchen 