Recipe Background
Who says you can't enjoy a good casserole when you're watching what you eat? If anything, that gives you all the more reason to love the Healthy Tuna Noodle Casserole! Just as crunchy, creamy, cheesy, and savory as traditional tuna noodle casserole but now with less fat and calories! Almond milk brings a healthier kind of creaminess, and mushrooms add more delicious vitamins and extra savory flavor to the fish. Healthy Tuna Noodle Casserole indulges the taste buds without affecting the waistline! Sounds like a win-win!
Who says you can't enjoy a good casserole when you're watching what you eat? If anything, that gives you all the more reason to love the Healthy Tuna Noodle Casserole! Just as crunchy, creamy, cheesy, and savory as traditional tuna noodle casserole but now with less fat and calories! Almond milk brings a healthier kind of creaminess, and mushrooms add more delicious vitamins and extra savory flavor to the fish. Healthy Tuna Noodle Casserole indulges the taste buds without affecting the waistline! Sounds like a win-win!
Ingredients
For the casserole:
- 10 ounces rotini pasta
- 3 tablespoons butter divided
- 1 white onion diced
- 1 (8-ounce) carton baby bella mushrooms sliced
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
- 1/4 cup all-purpose flour
- 1 3/4 cups unsweetened almond milk plus more, to taste
- 1/2 teaspoon garlic powder
- 1/2 cup parmesan cheese grated
- 2 (5-ounce) cans tuna in water drained
- 1 cup frozen peas
For the topping:
- 1/2 cup breadcrumbs
- 1 tablespoon butter melted
Directions
- Preheat the oven to 350 degrees F.
- Spray a 2-quart baking dish or 9x9-inch baking pan with nonstick cooking spray.
- Cook the pasta until al dente, according to the package directions.
- Drain the pasta.
- Place a large pot over medium-high heat and add 1 tablespoon of the butter.
- Add the onions, the mushrooms, the thyme, the salt, and the pepper.
- Cook, stirring occasionally until the mushrooms and the onions are cooked down, about 4-6 minutes.
- Transfer the mushroom mixture to a bowl.
- In the same pot, add 2 tablespoons of the butter and melt over medium heat.
- Once the butter is melted, whisk in the flour and 1 3/4 cups of the almond milk, alternating between the two and adding a little bit of each at a time. Whisk vigorously and make sure there are no lumps.
- Bring the sauce mixture to a boil, then reduce the heat to low.
- Simmer the sauce mixture, stirring occasionally, until the sauce thickens, about 2-3 minutes. Add up to 1/4 cup of the extra milk if the sauce becomes too thick.
- Turn off the heat and stir in the garlic powder, the parmesan cheese, the salt, and the pepper.
- Stir the cooked pasta, the mushroom mixture, the tuna, and the peas into the sauce. Season the tuna mixture with the salt and the pepper.
- Pour the tuna mixture into the prepared baking pan.
- In a small bowl, mix the breadcrumbs with the remaining melted butter.
- Sprinkle the breadcrumb mixture over the top of the tuna mixture.
- Bake the casserole until bubbly and golden-brown, about 20-30 minutes.
- Serve.
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