Healthy Tuna Noodle Casserole
This healthy tuna noodle casserole is cheesy, creamy, and packed with juicy chunks of tuna! No canned soup, but easy peasy to whip up!
Servings 6 servings
Calories 566kcal
Equipment
- 9 x 13 casserole dish
- Chef's Knife
Ingredients
- 2 tbsp butter
- 1 yellow onion diced
- 8 celery stalks diced
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup whole wheat flour or gluten free 1 to 1 flour
- 2 cups vegetable broth
- 1 cup whole milk
- 8 ounces chickpea pasta
- 2 cups frozen peas
- 2 cans (5-7 ounces) tuna skipjack or chunk light, drained
- 12 ounces shredded sharp cheddar divided 8 ounces and 4 ounces
- 1/2 cup panko breadcrumbs GF if needed
- 2-3 tbsp fried onions
Instructions
- Boil a pot of water and cook noodles al-dente.
- Preheat oven to 425 degrees F and grease a 9x13 inch baking dish with butter. Set aside.
- Melt butter in a large pan on medium-high and add onion, celery, garlic, salt, and pepper, cooking for 5-7 minutes until veggies are tender.
- Sprinkle on the flour and cook for 1 minute, stirring constantly. Then, slowly whisk in chicken broth and milk, then bring to a simmer.
- Add in frozen peas and let the mixture thicken. Once it thickens, add in 1 cup cheddar cheese and stir until melted. Add in tuna and cooked noodles.
- Pour into a casserole dish and top with remaining cheddar cheese, panko bread crumbs, and fried onions. Spray over the top with cooking spray. Bake for 15-20 minutes or until the dish is bubbly and golden brown on top.
Notes
*Note - sub any kind of mushrooms (diced) for 1 cup frozen peas if you want mushrooms!
Nutrition
Calories: 566kcal | Carbohydrates: 43g | Protein: 40g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1144mg | Potassium: 415mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1346IU | Vitamin C: 21mg | Calcium: 526mg | Iron: 6mg