Meal Prep Monday : 8/27/18

Tuna Noodle Casserole

School starts back up this week, and therefore so does meal prep!  We had the kids this weekend and I knew cooking would be rushed at the end of the day Sunday, so I picked something relatively quick to make for the week.  I was in a hurry so I really didn't measure or count the ingredients...consider the amounts below to be approximate!

Ingredients

1 lb large elbow macaroni

2, 12 oz cans of tuna

9 carrots

1/4 yellow onion

1 bag of frozen peas

15 radishes

the sauce

2 cups milk 

2 tbsp butter 

1/8 c whole wheat flour 

garlic powder 

3 large handfuls shredded cheese (monterey jack)

I made 10 lunches, each with about 1/2 c of vegetables and 1 cup of tuna casserole. 

First start water boiling for the pasta.  While the water heats up, chop the carrots, onion, and radishes.  When the water boils, add some salt and the pasta.  Set a timer for 10 minutes.  Put the carrots and onion in a large skillet with some olive oil.  Cover and cook on medium-high heat.  When the carrots are almost soft, add the frozen peas.  Cook for a few minutes, then remove the lid and let the veggies brown a bit.  Add the radishes and cook until radishes reach desired done-ness.  (Less time for more spiciness, more time if you want the spiciness to cook out)  When the pasta is done, drain and dump into a large mixing bowl.

For the sauce, add milk and butter to a saucepan on medium heat. When the butter is almost melted, add the flour, stirring constantly (I didn't stir enough and the flour clumped up into dough balls that I had to fish out...) Add the cheese, stir, and then pour over the pasta.  Mix the pasta and sauce, and add the tuna.  Pour into a large glass baking dish and cover the top with shredded cheese. Bake at 400 degrees for 20 minutes.