Healthy Tuna Noodle Casserole
A lightened up version of the comfort food favorite, this Healthy Tuna Noodle Casserole recipe boasts all the classic creamy, cheesy character.
Servings: 6
Equipment
- Large stock pot
- Large sauté pan
Ingredients
- 12 oz. dry whole-wheat egg noodles (sub regular egg noodles)
- 2 Tbsp. olive oil
- 8 oz. sliced baby bella (cremini) mushrooms
- 1 1/2 cups finely chopped yellow onion
- 3 garlic cloves, minced
- 1 Tbsp. fresh thyme leaves, plus more for garnish
- 2 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 cups vegetable broth
- 2 cups whole milk (sub unsweetened cashew milk)
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. celery seed
- 1 cup freshly grated sharp white cheddar cheese, divided
- Zest and juice of 1 lemon
- 3 (4-oz.) cans unsalted albacore or skipjack tuna in water, drained
- 1 cup frozen green peas, partially thawed
- 1/2 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F and lightly coat a 9x13-inch baking dish with non-stick spray. Cook noodles according to package instructions in a large pot of salted water until very al dente. Drain, and transfer noodles back to pot (removed from burner).
- Heat oil in a large sauté pan over medium-high. Once hot, add mushrooms and onion; cook until softened, about 8 minutes. Stir in garlic and fresh thyme; cook until fragrant, about 1 more minute. Add butter to pan; stir to melt. Sprinkle flour over mixture, and stir well to coat. Cook 2 full minutes, stirring often, to eliminate raw flour taste. Whisking constantly, gradually pour in vegetable broth; bring to a boil.
- Reduce to a simmer and gradually whisk in milk, Dijon mustard, salt, pepper, and celery seed. Bring mixture back to a simmer; simmer 3 minutes, or until slightly thickened. Sprinkle in half of the cheese and stir constantly until melted. Add lemon juice and zest. Pour milk mixture into pot with cooked noodles; add tuna and green peas. Stir well until all components are well-combined. Transfer mixture to prepared baking dish; sprinkle remaining cheese and breadcrumbs overtop.
- Bake casserole at 375°F until bubbly and cheese is melted, about 15 minutes. For a crisper, golden topping, broil for final 2 minutes. Let stand at room temperature 5 to 10 minutes before digging in. Garnish with additional fresh thyme, if desired.
Video
Notes
To Store: Transfer leftovers in an airtight storage container and refrigerator for up to 4 days.
To Reheat: Reheat individual portions gently in the microwave in 30 second intervals, stirring in between, until warm. Alternatively, reheat in a casserole dish in the oven at 350ºF. If using the oven, loosely tent the casserole pan with foil and place the pan on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer you will need).
To Freeze: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 2cups | Calories: 455kcal | Carbohydrates: 47g | Protein: 30g | Fat: 17g | Saturated Fat: 7.5g | Sodium: 1020mg | Fiber: 7g | Sugar: 10g