This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.
I remember when I was first pregnant, I heard so much advice about what to do and what not to do. One of the things that concerned me the most was how much seafood I could consume because I am a big seafood fan and can’t go very long without having fish of some kind. After doing some research, I’ve found that studies prove that tuna shouldn’t be skipped during pregnancy!
Experts agree that the health benefits of eating seafood – including tuna – far outweigh theoretical and unproven harm alleged from mercury because eating food like fish which is high in omega-3 fatty acids (and are found in abundance in tuna) are necessary for proper fetal neurodevelopment.
Tuna also boost babies brains, it sharpens aging minds, and it fights heart disease! If that’s not reason enough to eat more, I don’t know what is! I learned a lot about healthy tuna over at HealthyTuna.com and encourage you to check out their site for yourself as you can find recipes, history, health benefit information, and more!
My family and I love eating Tuna in fact, I decided to include an easy to make crock pot Tuna Casserole recipe for my readers enjoyment!
Crock Pot Tuna Casserole
- 2 cans cream of celery soup
- 1/3 cup chicken broth
- 2/3 cup milk
- 2 tablespoons parsley flakes
- 1 package (10 ounces) frozen peas, thawed
- 2 (7 ounces each) cans tuna, well drained
- 10 ounces medium egg noodles, cooked until just tender
- 3 tablespoons buttered bread crumbs or potato chip crumbs
Grease bottom and sides of slow cooker. In a large bowl, combine soup, chicken broth, milk, parsley, vegetables, and tuna. Fold in the cooked noodles. Pour mixture into prepared slow cooker. Top with almonds and butter. Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.