Tuna Veggie Casserole with Sauteed Zucchini and Blueberries
Before I give the recipe just wanna say I did not retouch the colour of this and look at those blueberries. They are seriously the most beautiful blue ever!!
Follow the directions as specified to only use 1 pot plus 1 casserole pan!
1 package elbow macaroni
2 cans tuna in oil
4 sticks celery, chopped
3 carrots, peeled and chopped
½ cup sour cream or greek
¼ cup heavy cream
1 ½ cup broth any type
2 tbsp flour
½ cup bread crumbs
1 cup shredded cheese any kind
3 tbsp seasoning blend any kind
2 tbsp + 1 tbsp butter
1⃣Cook pasta until slightly underdone. Drain and put in casserole dish.
2⃣Heat 2 tbsp butter in pot you used to cook pasta and saute the celery and carrots until soft.
3⃣Add the flour and stir for a min until it gets a bit clumpy. Add the broth and cream and let reduce to a thick sauce.
4⃣Add veggie sauce, sour cream and cheese to casserole dish and mix well.
5⃣In the same pot heat final tbsp butter and add bread crumbs and seasoning. Cook for 1-2 mins until brown. Spread on top of casserole
6⃣Bake at 350 for 40 mins then broil for 5.
J was not in an eating mood apparently which surprised me cause this casserole is FULL of things he loves. He ate a little bit, no zucchini and all the blueberries. ✔️all ok 6 months. Don’t serve tuna more than once a week because of mercury.
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