Recipes

Skinny Tuna Noodle Casserole

My husband is a huge fan of casseroles.  I try and steer clear of them due to their incredibly high calorie content, but on days when it is cold or rainy, they can bring you some needed comfort.

In an effort to try and find a recipe that wouldn’t break the bank or be high in calorie content, I went to my go-to site these days – @skinnytaste – and sure enough, there is a great recipe called “Skinny Tuna Noodle Casserole”.  This was incredibly easy to make and has very few ingredients consisting of canned tuna, mushrooms, peas and noodles in a creamy sauce finished with toasted breadcrumbs.

It was also nice with the bank – as it only cost me about $12 to get all the ingredients.  For me, the mushrooms make this dish, as you aren’t using a can of cream of mushroom soup, you’re making it from scratch (and it’s so simple)!

Instead of peas, you can substitute with any other veggies you may have frozen – such as carrots, broccoli, etc.  I think something colorful looks great.  I also used Panko Italian Seasoned Breadcrumbs, instead of plain, as I think the seasoning tastes lovely.

This has now become a staple casserole recipe in our family.  Let me know what you think!  Hope you enjoy!

 

Author: Gina Homolka for Skinnytaste
Yield: 6 servings
Serving Size: 1/6th of casserole

INGREDIENTS:

  • 6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour (gluten free use rice flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry (optional)
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 (5 oz) cans tuna in water, drained (I used albacore)
  • 4 oz 50% reduced fat sharp cheddar
  • cooking spray
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs

DIRECTIONS:

  1. Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
  2. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
  3. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
  4. Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
  5. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
  6. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
  7. Add drained tuna, stirring another minute.
  8. Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
  9. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
  10. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

 

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