Homemade classic tuna noodle casserole, the quintessential American dish made from scratch and under $10 to make, the kids love it!
Tuna Noodle Casserole
- 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
- 1¾ 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
- 4 oz. 50% reduced fat sharp cheddar,
- cooking spray
- 2 tbsp. Parmesan cheese
- tbsp. Whole wheat seasoned breadcrumbs
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
- Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
- Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
- 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.
- 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).
- Add drained tuna, stirring another minute.
- 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.
- Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
- Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
1 servings per container
- Amount Per ServingCalories318
- % Daily Value *
- Total Fat
- Saturated Fat 4g 20%
- Cholesterol 34mg 12%
- Sodium 660mg 28%
- Total Carbohydrate
- Dietary Fiber 3.6g 15%
- Sugars 6g
- Protein 27.3g 55%
* 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.