Reduced Fat Dijon Tuna Noodle Casserole
Light, creamy, and irresistibly comforting, this **Reduced Fat Dijon Tuna Noodle Casserole** is a healthier twist on the classic comfort food favorite. Packed with tender egg noodles, protein-rich tuna, and vibrant peas, this dish is brought to life with a silky Dijon mustard sauce made from low-fat milk and a hint of Parmesan. The casserole is finished with a golden, crispy panko breadcrumb topping, delivering the perfect contrast in texture. Ready in under an hour, this recipe is perfect for weeknight dinners, offering all the indulgence of a traditional tuna noodle casserole with less guilt. Perfectly balanced in flavor and simplicity, it’s a family-friendly dish you’ll want to make again and again!
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Recipe Information
Ingredients
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.5 cups low-fat milk
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 5-ounce cans canned tuna, drained
- 1 cup frozen peas
- 1 cup reduced-fat shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually pour in the chicken broth, whisking to combine. Slowly add the low-fat milk and continue whisking. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Stir in the Dijon mustard, salt, and black pepper. Remove the skillet from the heat.
Add the drained tuna, cooked egg noodles, frozen peas, and shredded cheddar cheese to the skillet. Toss gently to combine, ensuring the noodles are evenly coated with the sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.
Lightly spray the top with cooking spray to help the breadcrumbs crisp up. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.8 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 1512 mg | 116% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1484 mg | 32% | |
*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.
