Light Tuna Noodle Casserole

Delight in the comforting flavors of this Light Tuna Noodle Casserole, a healthier take on a classic family favorite! Packed with tender wide egg noodles, hearty chunks of flaky tuna, and vibrant peas, this casserole gets its creamy richness from a lightened-up sauce made with almond milk and low-sodium broth. A golden, cheesy topping of shredded cheddar, crispy panko breadcrumbs, and parmesan adds the perfect crunch to every bite. Ready in under an hour, this easy-to-make dish is ideal for busy weeknight dinners or cozy gatherings. Serve it fresh out of the oven with a sprinkle of parsley for a touch of freshness, and watch it quickly become a go-to recipe in your household. Perfect for those craving comfort food with a healthier twist!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 ounces wide egg noodles
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• 1.5 cups low-sodium chicken or vegetable broth
• 1 cup unsweetened almond milk (or low-fat milk)
• 3 tablespoons all-purpose flour
• 2 cans (5 ounces each) cooked tuna, drained and flaked
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded reduced-fat cheddar cheese
• 0.5 cup panko breadcrumbs
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or a little olive oil.

Step 2

Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add diced onion and celery, cooking for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until mushrooms are tender.

Step 4

Sprinkle flour over the vegetable mixture and stir well. Gradually whisk in the chicken or vegetable broth and almond milk, cooking for 4-5 minutes until the mixture thickens into a creamy sauce.

Step 5

Stir in the drained and flaked tuna, frozen peas, salt, and black pepper. Remove from heat.

Step 6

Combine the cooked egg noodles with the tuna and sauce mixture in a large bowl, mixing until evenly coated. Transfer the mixture into the greased baking dish.

Step 7

Top the casserole with shredded cheddar cheese in an even layer. In a small bowl, mix the panko breadcrumbs and grated parmesan cheese, then sprinkle the mixture over the cheddar.

Step 8

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.

Step 9

Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(2004.7g)

Amount per serving	% Daily Value*
Calories	1765.9

Total Fat 57.4g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 314.3mg	0%
Sodium 4039.8mg	0%
Total Carbohydrate 174.8g	0%
Dietary Fiber 22.0g	0%
Total Sugars 23.9g
Protein 146.0g	0%

Vitamin D 813.7IU	0%
Calcium 1600.0mg	0%
Iron 16.6mg	0%
Potassium 2719.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 32.4%

Carbs: 38.8%