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.
Tuna Noodle Casserole
Servings
6 Servings
Ingredients
- 8 ounces wide whole wheat egg noodles cooked
- 2 tablespoons extra virgin olive oil
- 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
Instructions
- 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
Nutrition Facts
Tuna Noodle Casserole
Amount per Serving
Calories
508
% Daily Value*
Fat
13.9
g
21
%
Cholesterol
70
mg
23
%
Sodium
472
mg
21
%
Carbohydrates
58.9
g
20
%
Fiber
7.4
g
31
%
Sugar
7.7
g
9
%
Protein
37.1
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
Still needs fresh mushrooms for that deep umami taste. Saute about 8 ounces of chopped mushrooms with the onions, and continue from there!