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Healthy Tuna Noodle Bake

FishCasseroleDiner-Style

Time: 1 hour 10 minutes

Yield: 6 servings

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About

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!

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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

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Lightly spray a 9x13-inch casserole dish with butter-flavored cooking spray.

Step 3 -In a pot of salted, boiling water, cook the noodles according to package directions until just al dente or slightly undercooked by 2 minutes.

Step 4 -In a large, deep skillet, melt the butter.

Step 5 -Add the onions to the butter and cook over medium heat, until they are soft, about 5 minutes.

Step 6 -Add the flour and the salt to the onion mixture and stir well, cooking over medium-low heat, about 2-3 minutes.

Step 7 -Slowly whisk the chicken broth into the onion mixture until well combined.

Step 8 -Increase the heat to medium and whisk the onion mixture well, about 30 seconds.

Step 9 -Add the milk to the onion mixture and bring it to a boil.

Step 10 -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.

Step 11 -Add the tuna to the veggie mixture and stir for 1 minute.

Step 12 -Transfer the veggie mixture from the heat and add the sharp cheddar and mix well until the cheese has melted.

Step 13 -Add the noodles to the veggie mixture and mix well until they are evenly coated.

Step 14 -Pour the mixture into the prepared casserole dish and sprinkle with the parmesan and the breadcrumbs.

Step 15 -Spray more of the butter-flavored cooking spray on top of the casserole.

Step 16 -Bake until the topping is golden, about 25 minutes.

Step 17 -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.

Step 18 -Serve garnished with the parsley.

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