Comforting Tuna Casserole

For those who know me, know that when I was little I loved to read (I still do I just don't do it nearly enough).  So, when I was in 3rd grade I started writing my first chapter book & wanted to be a writer SO bad; thanks to the Babysitter's Club Series.  & every story I wrote the mom ALWAYS made tuna casserole for dinner.  In 32 years, I had NEVER ate tuna casserole until this evening & I must say it was delish & Dude approved!

What you need:

• 1 small sweet potato
• 6 tbsp Parmesan cheese
• 1 tbsp canola mayo
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp black pepper (it call for 1 tsp- but I  think that was too much)
• 1 cup low fat milk (I used fat free)
• 1 tsp olive oil
• 1/2 onion
• 1 cup frozen peas
• 2 cups cooked brown rice
• 1 7oz can tuna, drained and flaked

Preheat oven  to 400 degrees
Peel sweet potato, heat in micowave & mash well with a fork.  Set aside.
In a large mixing bowl, mix together cheese, mayo, mustard, garlic podwer, pepper & milk.  Add mashed potato & blend well to get a creamy, orange sauce.
Heat oil in a small skillet.  Saute onion until soft (2 minutes).  Add peas.  Add brown rice to reheat.  Then stir in sweet potato.  Add tuna & mix to combine.
Place everything in an 8x8 inch baking dish & bake for 20 minutes.  Serve on a bed of steamed spinach.
**recipe from oxygen mag- April 2011
Nutrients per serving:
Cal 330
Fat 6g
Sat fat 1g
Cholesterol 18mg
Sodium 274mg
Carbs 45g
Dietary Fiber 8g
Sugar 9g
Protein 25g
Iron 3mg