I increased the quantity of noodles by 50%, so my first step was to change the recipe to make 9 servings; from there, I made a few changes to the (increased) quantities, mostly to make things healthier. My changes took the calorie total down by about 40%! I used just 1/3 the original amount of cheese and milk (1/2 cup cheese instead of 1 1/2 cups, and 1 cup milk instead of 3 cups, but added 2 cups chicken stock to regain the liquid). I cut the butter down even more, using a total of 1/4 cup butter instead of 3/4 cups and 3 tablespoons (almost a cup of butter is absolutely unnecessary and adds more calories than it does flavor!). I cut the flour from 1/4 cup and 2 tablespoons down to 1/4 cup, and bread crumbs from 1/4 cup and 1 teaspoon also down to 1/4 cup. I used a little more of some veggies (a whole onion instead of 3/4, 2 stalks celery instead of 1 1/2 stalks, 1 tablespoon garlic paste instead of 1 1/2 cloves) and a little less of others (1/2 lb of mushrooms instead of 3/4 lb, 1 cup of peas instead of 1 1/2 cups). For seasoning, I used a total of 1/2 teaspoon salt and 1/4 teaspoon pepper, and added 1/8 teaspoon thyme. It turned out pretty good but could probably use a little more in the way of herbs and seasoning just to make it a bit more flavorful. I'm the only one in the house who likes tuna casserole of any kind, but this stored well so I'll definitely make it again for my own lunches. It's also great fuel before going for a run!
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I increased the quantity of noodles by 50%, so my first step was to change the recipe to make...