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.
- 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
WHAT TO DO:
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.
- ADDITIONAL TIPS
When choosing canned tuna, look for tuna packed in oil rather than water. It’s moister, tastes better, and will provide your pet with additional healthy fats that are necessary in his diet.