Healthy Tuna Noodle Casserole
If you're looking for a healthy tuna noodle casserole made from scratch, look no further. This lightened up tuna noodle casserole is made with a creamy, but light parmesan mushroom sauce, noodles, canned tuna and peas. You'll fall in love with this easy dinner recipe that's bound to become a forever favorite!
Servings 6 servings
Calories 390cal
Ingredients
- 10 ounces dry pasta shells (or use rotini, fusilli, or whatever pasta you’d like)
- 3 tablespoons butter, divided
- 1 white onion, diced
- 8 ounces baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
- 1 3/4 cup unsweetened almond milk (or cashew milk or regular milk)
- ½ teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- 2 (5 ounce) cans tuna, drained
- 1 cup frozen peas
- Salt and pepper, to taste
- For the topping:
- 1/2 cup breadcrumbs, gluten free if desired
- 1 tablespoon butter
Instructions
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- Cook your mushrooms: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.
- In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.
- Once thick, turn off the heat and stir in garlic powder, parmesan cheese. salt and LOTS of freshly ground black pepper.
- Stir in cooked noodles, mushroom and onion mixture, drained tuna and peas. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Serves 6.
Notes
How to make dairy free tuna noodle casserole: If you want to make this tuna noodle casserole dairy free, I suggest using vegan butter, a dairy free milk of choice and dairy free parmesan cheese.
How to make gluten free tuna noodle casserole: This tuna noodle casserole can easily be made gluten free too! All you'll need to make sure to do is use gluten free pasta noodles, a gluten free all purpose flour and gluten free breadcrumbs (or substitute crushed up gluten free tortilla chips, potato chips or crackers).
Nutrition
Serving: 1serving (based on 6) | Calories: 390cal | Carbohydrates: 50.1g | Protein: 22.3g | Fat: 12.5g | Saturated Fat: 6.8g | Fiber: 4.2g | Sugar: 4.6g