Recipe Background
Healthy Tuna Noodle Bake is for all the tuna noodle casserole lovers out there that want to take a little bit better care of their body this next trip around the sun! It's got everything the original has, like bouncy noodles, a creamy filling, tender tuna, and a cheesy, crunchy top, but gives you eggless, lower carb, lower fat, and gluten-free ingredient options to make it a little easier on your body to digest. Why choose the not-good-for-you option when Healthy Tuna Noodle Bake tastes just as delicious, if not better?! Hooray for yet another comfort food recipe that makes eating right both flavorful and exciting!
Healthy Tuna Noodle Bake is for all the tuna noodle casserole lovers out there that want to take a little bit better care of their body this next trip around the sun! It's got everything the original has, like bouncy noodles, a creamy filling, tender tuna, and a cheesy, crunchy top, but gives you eggless, lower carb, lower fat, and gluten-free ingredient options to make it a little easier on your body to digest. Why choose the not-good-for-you option when Healthy Tuna Noodle Bake tastes just as delicious, if not better?! Hooray for yet another comfort food recipe that makes eating right both flavorful and exciting!
Ingredients
- butter-flavored cooking spray
- 6 ounces no-yolk noodles or egg noodles
- 1 tablespoon butter
- 1 medium onion finely minced
- 3 tablespoons flour or gluten-free flour
- salt to taste
- pepper to taste
- 1 3/4 cups fat-free chicken broth
- 1 cup 1% milk
- 1 ounce sherry optional
- 10 ounces baby bella mushrooms sliced
- 1 cup frozen petite peas thawed
- 2 (5-ounce) cans tuna in water drained
- 4 ounces 50% reduced-fat sharp cheddar cheese
- 2 tablespoons parmesan cheese
- 3 tablespoons whole-wheat seasoned breadcrumbs
- fresh parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Lightly spray a 9x13-inch casserole dish with butter-flavored cooking spray.
- In a pot of salted, boiling water, cook the noodles according to package directions until just al dente or slightly undercooked by 2 minutes.
- In a large, deep skillet, melt the butter.
- Add the onions to the butter and cook over medium heat, until they are soft, about 5 minutes.
- Add the flour and the salt to the onion mixture and stir well, cooking over medium-low heat, about 2-3 minutes.
- Slowly whisk the chicken broth into the onion mixture until well combined.
- Increase the heat to medium and whisk the onion mixture well, about 30 seconds.
- Add the milk to the onion mixture and bring it to a boil.
- Add the sherry, the mushrooms, the peas, the salt, and the pepper to the boiling mixture and bring to a simmer, stirring occasionally, until the veggie mixture thickens, about 7-9 minutes.
- Add the tuna to the veggie mixture and stir for 1 minute.
- Transfer the veggie mixture from the heat and add the sharp cheddar and mix well until the cheese has melted.
- Add the noodles to the veggie mixture and mix well until they are evenly coated.
- Pour the mixture into the prepared casserole dish and sprinkle with the parmesan and the breadcrumbs.
- Spray more of the butter-flavored cooking spray on top of the casserole.
- Bake until the topping is golden, about 25 minutes.
- Adjust the oven to broil and broil the casserole until the crumbs are crisp, about 1-2 minutes. Be watchful so the casserole doesn't burn.
- Serve garnished with the parsley.
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