I’m a fan of the can. Easy-peasy beans, veggies and fruits to incorporate into my families meals. Plus, they’re easy to store in my 1950′s-cute-but-small-cape cod house.

TwitterMoms shared a video link with the group from the Canned Food Alliance that I learned lots of good info about canned foods from.

Like, did you know canned tomatoes have more lycopene than fresh, cooked tomatoes? And that protein is not lost during the canning process, so canned chicken and fish are a good source of it.

Who knew?

I’ve previously shared my Pasta e Fagioli recipe that’s made with canned ingredients. But here is my family’s favorite recipe that I make from mostly canned ingredients:

Tuna Casserole Recipe

Ingredients:
1 5oz can tuna (solid white albacore in water), drained and copped
1 can condensed cream of mushroom soup
8oz sour cream
1 small can of peas & carrots, drained & rinsed
1/2 box of elbow macaroni, cooked al dente
1/4 cup of seasoned breadcrumbs for topping

Instructions:
Pre-heat oven to 350.
Mix everything together and put in a baking dish (9×9).
Sprinkle top with breadcrumbs.
Bake for 20-25 minutes.

This recipe makes about 4 servings. It can be doubled very easily for bigger families.