Name: Skinny Tuna Noodle Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 6 ounces no-yolk egg noodles; 1 tablespoon unsalted butter; 1 onion, finely minced; 3 tablespoons all-purpose flour; Salt and pepper; 1 1/2 cups fat-free chicken broth; 1 cup 2% milk; 10 ounces sliced white button mushrooms; 1 cup frozen petite peas; 2 (5-ounce) cans tuna in water, drained; 1 cup reduced-fat sharp cheddar cheese; 1/4 cup grated Parmesan cheese; 1/4 cup panko bread crumbs

Skinny Tuna Noodle Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sometimes the easiest way to lighten up a favorite recipe is just to ﬁnd low-fat versions of the original ingredients. You can cut back on unneeded calories while maintaining the ideal com bination of ingredients. I also like adding in mushrooms, peas, and onions to get a full helping of veggies in each serving of this casserole.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Entrées

Ingredients

Scale

6 ounces no-yolk egg noodles
1 tablespoon unsalted butter
1 onion, finely minced
3 tablespoons all-purpose flour
Salt and pepper
1 1/2 cups fat-free chicken broth
1 cup 2% milk
10 ounces sliced white button mushrooms
1 cup frozen petite peas
2 (5-ounce) cans tuna in water, drained
1 cup reduced-fat sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil. Add the egg noodles and cook until 2 minutes shy of al dente. Drain and return the pasta to the pot.
Preheat the oven to 375 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray. Set aside.
Melt the butter in a large, deep skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Lower the heat to medium-low.
Add the ﬂour and a pinch of salt and stir well, cooking for an additional 2 to 3 minutes.
Slowly whisk in the chicken broth until well combined, increasing the heat to medium and whisking well for 30 seconds. Then add the milk and bring to a boil.
When boiling, add the mushrooms and peas, and season with salt and pepper to taste, and simmer on medium, mixing occasionally, until it thickens, 7 to 9 minutes.
Add the drained tuna, stirring for another minute.
Remove from the heat, add the cheddar cheese, and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
Pour into the baking dish and top with the Parmesan cheese and panko. Spray a little more cooking spray on top and bake for about 25 minutes. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/skinny-tuna-noodle-casserole/