As the weather is getting cooler, comfort food is becoming more and more appealing — foods like grilled cheese sandwiches, tomato soup and tuna casserole.

Last week, my comfort food gremlin wanted tuna casserole. I had the tuna, I had the peas, and I had a big box of whole wheat macaroni. But I only had one small can of low fat mushroom soup, not nearly enough to make a decent-sized casserole.

At this point though, it was already noon and it was tough enough to wait for the water to boil to eat lunch, let alone run in to the store for another can of mushroom soup.

Growing up, I loved to make up casseroles as I went along, throwing in whatever was left over in the fridge or shoved to the back of the pantry. I came up with a couple good ones involving chicken and a myriad of spices. And I had plenty of family at home to help me eat them. I just wish I had written them down.

Those spur of the moment casserole-making skills came back as I rummaged through my pantry Wednesday looking for whatever might stretch the tuna casserole sauce a little. What I came up with was, well, different. But quite satisfactory.

The saucy pink dish was healthy, comforting and hit that tuna casserole spot just right. Plus, since it’s just the two of us, I’ve got enough leftovers to last a week!

PINK CASSEROLE

2 small cans low fat condensed mushroom soup (I used the one I had. It was good, but two would be better.)

1 can tomato paste

1 big ol’ dollop of Miracle Whip

About 1 palm full of dried dill weed

2 cans of tuna in water, drained

About 1 cup frozen peas

1 box whole wheat elbow macaroni