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Tuesday, October 4, 2011

Healthy, Delicious Tuna Noodle Casserole

When many people hear the words tuna noodle casserole, they cringe. However, after trying this recipe, you will no longer cringe. This is a healthified, delicious take on tuna noodle casserole. Moist and creamy instead of dry, full of flavor, warm and bubbly, and slightly crunchy from the bread crumbs, you're sure to enjoy this casserole on a chilly fall evening. This recipe comes from Skinnytaste, a blog whose author focuses on creating healthier versions of well-loved recipes and who includes Weight Watchers Points Plus values on most recipes, along with other nutrition information. If you are following a gluten-free diet or are vegetarian, she often provides helpful information for you, as well. I have thoroughly enjoyed every recipe I have made from this blog so far, and this tuna noodle casserole is certainly no exception. Unfortunately, I don't have a photo to go with this recipe, but head on over to Skinnytaste to view her photos.



Tuna Noodle Casserole
Yield: 6 servings
What You Need
6 oz. no yolk noodles {You can use whatever noodles you would like. I love with with Ronzoni whole wheat rotini.}
1 Tbsp. butter {I used margarine.}
1 medium onion, minced fine
3 Tbsp. flour
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz. sherry (optional) {We were out of sherry, so I used white cooking wine, which worked well. I've also make this without any cooking wine at all, and it was still delicious.}
10 oz. sliced mushrooms {Skinnytaste suggests using baby bellas. I used white mushrooms.}
1 cup frozen peas, thawed {Not a fan of peas? Try chopped broccoli or spinach.}
2, 5 oz. cans tuna in water, drained {and flaked with a fork}
4 oz. 50% reduced fat sharp cheddar {I used Weight Watchers shredded Mexican blend instead, which worked great.}
butter flavored cooking spray
2 Tbsp. parmesan cheese
2 Tbsp. whole wheat seasoned breadcrumbs

How To Make It
~ Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes.  Set aside.
~ Melt the butter in a large, deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add flour and a pinch of salt and stir well, cooking and additional 2-3 minutes on medium-low heat.
~ Preheat oven to 375 degrees F. Lightly spray a 9x13 casserole dish with butter flavored cooking spray.
~ Slowly whisk in the chicken broth until well-combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
~ When boiling, add sherry, mushrooms, and peas. Adjust salt and pepper to taste and simmer on medium until thickened, about 6-7 minutes.
~ Add drained, flaked tuna, stirring another minute.
~ Remove from heat and add 1 cup cheddar cheese. Mix well until melted.
~ Add noodles to sauce and mix until evenly coated.
~ Pour into casserole dish and top with parmesan cheese and breadcrumbs.
~ Spray a little more cooking spray on top and bake for about 20-25 minutes.
~ Place under the broiler for a few minutes to get the bread crumbs crisp. {Watch closely, as they will burn quickly.}
~ Enjoy!


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2 comments:

  1. I forgot to defrost something for dinner and we were out all day. I remembered that you posted this.... so we tried it and it was so good! Thanks.

    ReplyDelete
  2. I'm so glad you enjoyed it! :)

    ReplyDelete