Who says you can’t enjoy a good casserole when you’re watching what you eat? If anything, that gives you all the more reason to love the Healthy Tuna Noodle Casserole! Just as crunchy, creamy, cheesy, and savory as traditional tuna noodle casserole but now with less fat and calories! Almond milk brings a healthier kind of creaminess, and mushrooms add more delicious vitamins and extra savory flavor to the fish. Healthy Tuna Noodle Casserole indulges the tastebuds without affecting the waistline! Sounds like a win-win!
Ingredients
For the casserole:
- 10 ounces rotini pasta
- 3 tablespoons butter, divided
- 1 white onion, diced
- 1 (8-ounce) carton baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- salt, to taste
- pepper, to taste
- 1/4 cup all-purpose flour
- 1 3/4 cups unsweetened almond milk, plus more, to taste
- 1/2 teaspoon garlic powder
- 1/2 cup parmesan cheese, grated
- 2 (5-ounce) cans tuna in water, drained
- 1 cup frozen peas
For the topping:
- 1/2 cup breadcrumbs
- 1 tablespoon butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 2-quart baking dish or 9×9-inch baking pan with nonstick cooking spray.
Step 3 –Cook the pasta until al dente, according to the package directions.
Step 4 –Drain the pasta.
Step 5 –Place a large pot over medium-high heat and add 1 tablespoon of the butter.
Step 6 –Add the onions, the mushrooms, the thyme, the salt, and the pepper.
Step 7 –Cook, stirring occasionally until the mushrooms and the onions are cooked down, about 4-6 minutes.
Step 8 –Transfer the mushroom mixture to a bowl.
Step 9 –In the same pot, add 2 tablespoons of the butter and melt over medium heat.
Step 10 –Once the butter is melted, whisk in the flour and 1 3/4 cups of the almond milk, alternating between the two and adding a little bit of each at a time. Whisk vigorously and make sure there are no lumps.
Step 11 –Bring the sauce mixture to a boil, then reduce the heat to low.
Step 12 –Simmer the sauce mixture, stirring occasionally, until the sauce thickens, about 2-3 minutes. Add up to 1/4 cup of the extra milk if the sauce becomes too thick.
Step 13 –Turn off the heat and stir in the garlic powder, the parmesan cheese, the salt, and the pepper.
Step 14 –Stir the cooked pasta, the mushroom mixture, the tuna, and the peas into the sauce. Season the tuna mixture with the salt and the pepper.
Step 15 –Pour the tuna mixture into the prepared baking pan.
Step 16 –In a small bowl, mix the breadcrumbs with the remaining melted butter.
Step 17 –Sprinkle the breadcrumb mixture over the top of the tuna mixture.
Step 18 –Bake the casserole until bubbly and golden-brown, about 20-30 minutes.
Step 19 –Serve.
