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
- 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
- Preheat the oven to 375° F and grease a 9×12” baking dish.
- Cook noodles in salted water to al dente. Drain and set aside.
- 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.
- Add the flour and a pinch of salt, and stir well. Cook flour, stirring constantly, for 2 to 3 minutes.
- Slowly whisk in the chicken broth until smooth. Then, slowly whisk in the milk. Keep whisking until the mixture starts to bubble.
- 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.
- Remove the pan from heat. Add the tuna and cheese, and mix well until the cheese melts. Then stir in the noodles.
- Pour the creamy noodle mixture into a casserole dish.
- In a small dish, melt the remaining 1 tablespoon butter and mix with the bread crumbs. Sprinkle evenly over the top of the casserole.
- 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.
- Recipe: Chelsea Johns
- Video and photos: Dish Works