Tuna Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ounces whole-wheat noodles1⁄2 slice whole-wheat bread (3 tbspbreadcrumbs)2 tbsp unsalted light butter1⁄2 cup finely diced onions11⁄2 cups finely diced mushrooms2 tbsp flour1 tsp fresh thyme or 1⁄3 tsp dried1⁄2 tsp white or black pepper11⁄2 cups nonfat milk12 ounces reduced-sodium canned tuna,packed in water, drained1⁄4 cup shredded Swiss cheese2 cups frozen peas and carrots
1. Preheat the oven to 350° F. Prepare an 8” x
10” baking dish with nonstick cooking spray.
Cook the noodles according to package directions
(you’ll want 2 cups of cooked noodles);
place 1⁄2 slice of whole-wheat bread into a small
food processor to grind into crumbs.
2. Place the butter into a medium saucepan
over moderate heat. Once the butter is melted
and hot, add the onions and mushrooms.
Cook, stirring, until soft, about 2 minutes. Do
not let the onions brown. Sprinkle the flour over
the vegetables and stir to combine; cook for 1
minute. Add the thyme and pepper, and then
add the milk. Stir until the mixture comes to a
boil, then reduce to a simmer and cook for 2 to
3 minutes more.
3. Add the tuna, cheese, peas and carrots, and
noodles to the pan and stir to combine. Transfer
to the prepared baking dish and top with
the breadcrumbs. Bake for 15 to 20 minutes
until bubbly. Serve warm.
10” baking dish with nonstick cooking spray.
Cook the noodles according to package directions
(you’ll want 2 cups of cooked noodles);
place 1⁄2 slice of whole-wheat bread into a small
food processor to grind into crumbs.
2. Place the butter into a medium saucepan
over moderate heat. Once the butter is melted
and hot, add the onions and mushrooms.
Cook, stirring, until soft, about 2 minutes. Do
not let the onions brown. Sprinkle the flour over
the vegetables and stir to combine; cook for 1
minute. Add the thyme and pepper, and then
add the milk. Stir until the mixture comes to a
boil, then reduce to a simmer and cook for 2 to
3 minutes more.
3. Add the tuna, cheese, peas and carrots, and
noodles to the pan and stir to combine. Transfer
to the prepared baking dish and top with
the breadcrumbs. Bake for 15 to 20 minutes
until bubbly. Serve warm.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 6.5 g
- Cholesterol: 43.0 mg
- Sodium: 234.5 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 6.0 g
- Protein: 30.1 g
Member Reviews
-
KALAJIJO
This is a great recipe. I used 14 oz tuna since the cans were 7 oz each. Didn't have swiss cheese so used sharp cheddar. Whole wheat noodles were hard to find and bit pricey but well worth it. I rate this one of the most satisfying dishes I have ever made. Also I added some salt, just a dash. - 4/1/14
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PLATINUM755
I grew up in a home that loved vegetables and this recipe is much the way I've always had it and still make it. The only change I made was sharp vs swiss cheese. I didn't toss in any sour cream, ricotta cheese or yogurt although I may include some of these when making a vegetarian version. - 7/24/18