Nourish PA: Lighter Tuna Casserole

This classic comfort food dish gets a nutritious update with plenty of vegetables, and a sauce made with chicken stock and milk-based roux (not a drop of cream necessary). Try it for a delicious, family-friendly weeknight supper!

Lighter Tuna Casserole

Serves 4-6


  • 8 ounces uncooked egg noodles
  • 2 tablespoons butter, divided
  • 1 onion, diced
  • 8 ounces (1 package) mushrooms, sliced
  • 1 cup low-sodium chicken broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 pinch salt
  • 1/2 teaspoon garlic powder
  • 1 can peas and carrots, drained
  • 2 (5-ounce) cans tuna, drained
  • 1/2 cup shredded cheese (cheddar or Italian blend)
  • 1/4 cup bread crumbs


  1. Preheat the oven to 375° F and grease a 9×12” baking dish.
  2. Cook noodles in salted water to al dente. Drain and set aside.
  3. Add 1 tablespoon butter to a deep skillet and allow to melt. Saute the onions on medium heat until translucent, about 3 to 5 minutes.
  4. Add the flour and a pinch of salt, and stir well. Cook flour, stirring constantly, for 2 to 3 minutes.
  5. Slowly whisk in the chicken broth until smooth. Then, slowly whisk in the milk. Keep whisking until the mixture starts to bubble.
  6. Once boiling, add the mushrooms, peas and carrots and reduce to a simmer. Adjust salt and pepper, to taste, and allow to thicken, stirring occasionally for 5 to 8 minutes.
  7. Remove the pan from heat. Add the tuna and cheese, and mix well until the cheese melts. Then stir in the noodles.
  8. Pour the creamy noodle mixture into a casserole dish.
  9. In a small dish, melt the remaining 1 tablespoon butter and mix with the bread crumbs. Sprinkle evenly over the top of the casserole.
  10. Bake the casserole for about 25 minutes, or until bubbling. Then, place under the broiler for 1 to 2 minutes to brown the top, keeping a close eye to prevent burning. Serve warm.
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