0 0
Creamy Tuna Noodle Casserole Delight

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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 (used albacore)
4 oz 50% reduced fat sharp cheddar used cabot
cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Nutritional information

Calories
Carbohydrates
34.3g
Protein
27.3g
Fat
7g
Saturated Fat
4g
Cholesterol
34mg
Sodium
660mg
Fiber
3.6g
Sugar
6g
Blue Smart Points
8
Green Smart Points
Purple Smart Points
Points +

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Tuna Noodle Casserole Delight

Features:
    Cuisine:

    Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!

    • 10 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    The ingredients are simple canned tuna, mushrooms, peas, noodles in a homemade creamy sauce (without canned soup) finished with toasted breadcrumbs. Keeping canned tuna on hand is a great way to whip up quick lunches and dinners like the classic Tuna Melt or Tuna Macaroni Salad.,You can easily adapt this with different vegetables, swap the tuna for chicken, or even use whole wheat noodles. There are no rules to cooking, just have fun with it!,You start by making a simple white sauce which eliminates the need for processed canned soup.,Add any veggies you wish here. In this recipe used peas and mushrooms, you can swap them out for broccoli, asparagus, carrots, etc.,You can swap the egg noodles for whole wheat if you wish.,If you dont like tuna fish, you can even use chicken or salmon.,Yes, theres two ways to freeze it. A make-ahead method or you can freeze the leftovers.,Chickpea Tuna Salad,Tuna Lettuce Wraps with Avocado Yogurt Dressing,Canned Tuna Ceviche,Tuna Macaroni Salad,Italian Tuna and Brown Rice Salad


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Melt the Butter in a Large Deep Skillet Add Onions and Cook on Medium Heat Until Soft, About 5 Minutes

    2
    Done

    Add the Flour and a Pinch of Salt and Stir Well, Cooking an Additional 2-3 Minutes on Medium-Low Heat

    3
    Done

    Preheat Oven to 375. Lightly Spray 9 X 12 Casserole With Butter Flavored Cooking Spray.

    4
    Done

    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.

    5
    Done

    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).

    6
    Done

    Add Drained Tuna, Stirring Another Minute.

    7
    Done

    Remove from Heat and Add the Reduced Fat Sharp Cheddar and Mix Well Until It Melts. Add the Noodles to the Sauce and Mix Well Until Evenly Coated.

    8
    Done

    Pour Into Casserole and Top With Parmesan Cheese and Breadcrumbs. Spray a Little More Cooking Spray and Top and Bake For About 25 Minutes.

    9
    Done

    Place Under the Broiler a Few Minutes to Get the Crumbs Crisp (careful not to Burn).

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Hersheys Chocolate Syrup
    previous
    Hersheys Chocolate Syrup
    Gluten Free Cluster Muffins With Banana
    next
    Gluten Free Cluster Muffins With Banana
    Hersheys Chocolate Syrup
    previous
    Hersheys Chocolate Syrup
    Gluten Free Cluster Muffins With Banana
    next
    Gluten Free Cluster Muffins With Banana

    Add Your Comment

    eight − 6 =