Tasty Tuna Casserole

When it comes to tuna, the dog does not come to mind first. But just like cats, many dogs
love tuna. Tuna is a great source of protein, B vitamins, omega-3 fatty acids, and several
minerals, like potassium, selenium, and magnesium. In Japan, tuna and other fishes are the
most popular main source of protein. This casserole will keep for 3 days in the refrigerator
or 2 months in the freezer in an airtight container.

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• 8-ounce package uncooked noodles
• 9-ounce can tuna in oil, drained
• 1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
• 1 tablespoon brewer’s yeast
• 31⁄2 tablespoons butter
• 3 tablespoons flour
• 2 to 21⁄2 cups milk
• 1⁄2 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees. Spray an 8-inch casserole dish with nonstick cooking
spray.
2. Cook the noodles until tender, following package directions. Drain and place in the
casserole dish.
3. Add the drained tuna, parsley, and brewer’s yeast and mix slightly.
4. Use the remainder of the ingredients to make a white sauce. In a saucepan over
medium heat, melt the butter and then whisk in the flour. Slowly whisk in about 1⁄4 cup
of the milk. When the sauce gets thick again, add more milk. Repeat until you have the
consistency of a smooth gravy. If you are at a high altitude, you may need the extra 1⁄2
cup milk to thin the sauce.
5. Add the Parmesan cheese and stir until the sauce thickens further, but is still pourable.
6. Pour the sauce over the noodles and tuna. Bake for 30 to 40 minutes or until a knife
inserted into the center comes out clean. Let cool and serve.

PASTA TIPS

When cooking the pasta for this casserole, be sure to drain it very well. If you have cooked too much pasta for your recipe, you can store the leftovers in the refrigerator for 2 days or freeze them for up to a month.