Tuna Noodle Casserole
This comfort food staple that many of us grew up on is traditionally made with noodles, cream of mushroom soup and potato chips—definitely not a dish anyone would call healthy.
For those tuna casserole lovers looking for a way to make this freezer-friendly dish fit your healthy diet, we did it for you. Not quite as easy as a can of cream of mushroom soup, but we hope you like the added flavor and all-natural ingredients.
- Duration
- Cook Time
- Prep Time
- 6Servings
Ingredients
- 8 ounces wide whole wheat egg noodles, cooked
- 2 tablespoons extra virgin olive oil, such as Colavita
- ½ cup chopped yellow onion
- ⅓ cup chopped carrot
- 2 tablespoons whole wheat flour or oat flour
- 2 ¾ cups fat-free milk
- ½ cup (4 ounces) goat cheese, softened
- 2 tablespoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup frozen peas, thawed
- ½ cup (2 ounces) grated parmesan cheese, divided
- 2 (5-ounce) cans albacore tuna in water, drained and flaked
Preparation
Preheat broiler.
- Heat a large oven proof saute pan over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in goat cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
- Remove pan from heat. Stir in noodles, peas, ¼ cup parmesan cheese, and tuna. Sprinkle remaining ¼ cup parmesan over top. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Nutrition Information
- Serving Size: 1 1/3 cups
- Calories: 508
- Carbohydrate Content: 58.9 g
- Cholesterol Content: 70 mg
- Fat Content: 13.9 g
- Fiber Content: 7.4 g
- Protein Content: 37.1 g
- Sodium Content: 472 mg
- Sugar Content: 7.7 g
