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Healthy Tuna Noodle Casserole

Healthy Tuna Noodle Casserole That's Comfortingly Light

This Healthy Tuna Noodle Casserole combines comfort and nutrition, making it a guilt-free version of a classic favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 8 oz Whole-Wheat Egg Noodles Can be substituted with regular egg noodles if desired.
  • 1 tbsp Olive Oil For sautéing vegetables.
  • 8 oz Baby Bella (Cremini) Mushrooms Chopped.
  • 1 medium Yellow Onion Diced.
  • 2 cloves Garlic Minced.
  • 1 tbsp Fresh Thyme More for garnishing.
  • 2 tbsp Unsalted Butter For the roux.
  • 1/4 cup All-Purpose Flour For thickening the sauce.
  • 2 cups Vegetable Broth Low-sodium preferred.
  • 1 cup Whole Milk Can be replaced with unsweetened cashew milk.
  • 1 tbsp Dijon Mustard Adds tanginess.
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Celery Seed
  • 1 cup Sharp White Cheddar Cheese Shredded; more for topping.
  • 1 tbsp Lemon Juice For brightness.
  • 1 tsp Lemon Zest
  • 2 cans Canned Tuna (Albacore or Skipjack) Drained and flaked.
  • 1 cup Frozen Green Peas Can substitute with fresh.
  • 1/2 cup Panko Breadcrumbs
Optional Garnishes
  • Fresh Thyme Or Parsley for garnish.

Equipment

  • Large pot
  • Sauté pan
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and coat a 9x13-inch baking dish with non-stick spray.
  2. Cook whole-wheat egg noodles in salted water until al dente, about 7–8 minutes. Drain and return to pot.
  3. In a sauté pan, heat olive oil and sauté mushrooms and onion for 8 minutes, then add garlic and thyme for another minute.
  4. Melt butter in the pan, then stir in flour to create a roux for 2 minutes. Gradually add vegetable broth and bring to a boil.
  5. Lower heat and simmer for about 5 minutes until thickened. Add milk, Dijon mustard, salt, pepper, and celery seed, cooking on low for 3 more minutes.
  6. Mix in half of the sharp white cheddar cheese, lemon juice, and zest.
  7. Fold in the creamy sauce, canned tuna, and frozen peas into the noodles until well coated.
  8. Spread the mixture into the baking dish, topping with remaining cheese and panko breadcrumbs.
  9. Bake for 15 minutes until bubbly; broil for an additional 2 minutes for a golden topping. Let sit for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For storage, keep in an airtight container for up to 4 days in the fridge or tightly wrapped for up to 3 months in the freezer. Reheat at 350°F until warmed through. Enjoy as satisfying leftovers!

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