Skinny Tuna Noodle Casserole
Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!
Ingredients
- 6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
- 1 tbsp butter
- 1 medium onion (minced fine)
- 3 tbsp flour (gluten free use rice flour)
- 1 3/4 cups fat free chicken broth
- 1 cup 1% milk
- 1 oz sherry (optional)
- 10 oz sliced baby bella mushrooms
- 1 cup frozen petite peas (thawed)
- 2 5 oz cans tuna in water, drained (I used albacore)
- 4 oz 50% reduced fat sharp cheddar
- cooking spray
- 2 tbsp parmesan cheese
- 2 tbsp whole wheat seasoned breadcrumbs
Directions
- 1
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- 2
Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
- 3
Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
- 4
Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
- 5
Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
- 6
When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
- 7
Add drained tuna, stirring another minute.
- 8
Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
- 9
Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
- 10
Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).