Light Tuna Noodle Casserole
Delight in the comforting flavors of this Light Tuna Noodle Casserole, a healthier take on a classic family favorite! Packed with tender wide egg noodles, hearty chunks of flaky tuna, and vibrant peas, this casserole gets its creamy richness from a lightened-up sauce made with almond milk and low-sodium broth. A golden, cheesy topping of shredded cheddar, crispy panko breadcrumbs, and parmesan adds the perfect crunch to every bite. Ready in under an hour, this easy-to-make dish is ideal for busy weeknight dinners or cozy gatherings. Serve it fresh out of the oven with a sprinkle of parsley for a touch of freshness, and watch it quickly become a go-to recipe in your household. Perfect for those craving comfort food with a healthier twist!
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1.5 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 3 tablespoons all-purpose flour
- 2 cans (5 ounces each) cooked tuna, drained and flaked
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded reduced-fat cheddar cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or a little olive oil.
Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and celery, cooking for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms are tender.
Sprinkle flour over the vegetable mixture and stir well. Gradually whisk in the chicken or vegetable broth and almond milk, cooking for 4-5 minutes until the mixture thickens into a creamy sauce.
Stir in the drained and flaked tuna, frozen peas, salt, and black pepper. Remove from heat.
Combine the cooked egg noodles with the tuna and sauce mixture in a large bowl, mixing until evenly coated. Transfer the mixture into the greased baking dish.
Top the casserole with shredded cheddar cheese in an even layer. In a small bowl, mix the panko breadcrumbs and grated parmesan cheese, then sprinkle the mixture over the cheddar.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 23.9 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 20.3 mcg | 102% | |
| Calcium | 1600 mg | 123% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
