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Healthy Tuna Noodle Casserole

Healthy Tuna Noodle Casserole: Comfort with a Wholesome Twist

Healthy Tuna Noodle Casserole is a guilt-free comfort food packed with nutritious ingredients and creamy flavor, perfect for the entire family.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 8 oz Whole-wheat egg noodles Substitute regular egg noodles if desired.
  • 2 tbsp Olive oil Used for sautéing vegetables.
  • 8 oz Baby bella (cremini) mushrooms Sliced.
  • 1 medium Yellow onion Diced.
  • 2 cloves Garlic cloves Minced.
  • 1 tbsp Fresh thyme leaves Can garnish more for presentation.
  • 2 tbsp Unsalted butter For creating roux.
  • 0.25 cup All-purpose flour Thickens the sauce.
  • 2 cups Vegetable broth Savory base for sauce.
  • 1 cup Whole milk Can substitute unsweetened cashew milk for dairy-free.
  • 1 tbsp Dijon mustard Adds tangy flavor.
  • 1 tsp Kosher salt Adjust to taste.
  • 0.5 tsp Black pepper Adjust to preference.
  • 0.5 tsp Celery seed Provides unique flavor.
  • 1.5 cups Sharp white cheddar cheese Divided.
  • 1 medium Lemon (juice and zest) Brightens flavor.
  • 2 cans Canned tuna (unsalted albacore or skipjack) Drain well before use.
  • 1 cup Frozen green peas Partially thawed for quick incorporation.
  • 0.5 cup Panko breadcrumbs Used for topping.

Equipment

  • Large Pot
  • skillet
  • Baking Dish
  • whisk
  • mixing spoon

Method
 

Step-by-Step Instructions for Healthy Tuna Noodle Casserole
  1. Preheat your oven to 375°F (190°C) and coat a 9x13-inch baking dish with non-stick spray.
  2. Cook the whole-wheat egg noodles until al dente, about 7-9 minutes, then drain.
  3. Heat olive oil in a skillet over medium-high heat, add mushrooms and onion, and sauté for about 8 minutes.
  4. Stir in the minced garlic and thyme leaves, cooking for an additional minute.
  5. Melt the unsalted butter in the skillet and sprinkle in the flour to form a roux, stirring constantly for 2 minutes.
  6. Gradually whisk in the vegetable broth, bring to a boil, then reduce heat to simmer for 3-4 minutes until thick.
  7. Whisk in the whole milk, Dijon mustard, salt, pepper, and celery seed, simmering for another 3 minutes.
  8. Stir in half of the cheddar cheese until melted, then mix in lemon juice and zest.
  9. Combine the sauce with noodles, drained tuna, and peas, mixing well.
  10. Pour mixture into the baking dish, top with remaining cheese and panko breadcrumbs.
  11. Bake for about 15 minutes, then broil for an additional 2 minutes for a golden top.
  12. Allow casserole to cool for 5-10 minutes before serving.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 250mgIron: 2.5mg

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months. Reheat in the microwave or oven at 350°F.

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