Tuna casserole, Lots!

2 large cans        Tuna in water (385g), drained

1 small carton     Milk (200ml)

1 carton              Carbonara sauce (200ml) 

3 cups                Sour cream

2 pkgs.               Cheese (low salt, dairy, sliced) Queijo Flamengo (Limiano), (200g)

2 pkgs.               Noodles, semi-fresh, packaged (250g), chopped

-or-

1 sml. head        Cauliflower, chopped

½ bunch             Celery, chopped

2.5 pcs.              Carrots, chopped

½ pc.                  Onion, chopped

1 sml. head        Broccoli, chopped

½ pkg.                Peas, frozen

1 bunch              Parsley, chopped

1 pc.                   Bell pepper, red, chopped    

1 pc.                   Anaheim pepper, chopped

15 pcs.               Jalapeno pepper, slices

2 tbs.                  Garlic, minced

1 pc.                   Zucchini, sliced

1 pc.                   Chicken bouillon

2 pc.                   Baking dishes, large, greased

Combine carrots, peppers, onion, garlic and cook until a slurry is formed.

Cook noodles until soft, then quench / rinse.

Mix tuna, sour cream, milk, Carbonara sauce, noodles, cooked vegetable slurry, broccoli, parsley, celery, and peas altogether.

Place zucchini rounds into bottom of baking dishes, then spread mixture. 

Cover with sliced cheese.

Bake uncovered for 40 minutes at 400 degrees (180 C)

PDG!  Serves 8.  (October 2025, v1.0)