Like I mentioned Tuesday, I had a bit of a 50′s housewife moment on Sunday when I made this dish.
Honestly, I had a bunch of veggies to use up and didn’t feel like going to the grocery store. Canned tuna & egg noodles were the first few items I saw in the pantry, and after a LOT of chopping and quick broil, dinner was ready.
No creepy, waxy condensed soup needed – just some milk, flour, and olive oil.
Lightened Up Tuna Noodle Casserole
Ingredients (6 servings)
- 2 tbsp olive oil
- 1 large onion, diced
- 1/2 cup celery (about 3 stalks), diced
- 1/4 cup carrots, diced
- 1/2 cup bell pepper, diced
- 2 cups mushrooms, diced
- 2 tbsp flour
- 1 1/2 cups 1% milk, divided
- 6 oz (dry) egg noodles (1/2 package)
- 4 oz (2 cans) Chunk Light Tuna in Water
- 1/2 cup 4 Cheese Mexican Shredded Cheese, divided
- 1 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/3 cup panko breadcrumbs
Instructions
1. Heat oil in a large skillet. Saute onion, celery, carrots, and bell pepper, for about 7-8 minutes, until onion becomes translucent. Add mushrooms and cook until softened.
2. While vegetables are cooking, boil egg noodles.
3. Stir in garlic powder, lemon pepper seasoning, and chili powder.
4. Sprinkle mixture with flour, stir, and cook for 1 minute.
5. Add 1 cup of the milk and bring to a boil, then reduce to a simmer and stir constantly until thickened. Add additional milk as needed.
6. Pre-heat broiler.
7. Remove from heat, and stir in noodles, tuna, and half of the shredded cheese. Pour into greased casserole dish, and top with panko and remaining cheese.
8. Broil 7 minutes or until golden brown.
Approximate nutrition (per serving, 1/6 of dish): 280 calories, 10g fat, 32 grams carbs, 14 grams protein
Any classic or old-fashioned meals that you love? I have to be in the mood for this dish, but it’s definitely comfort food.
This looks phenomenal. I haven’t had tuna noodle casserole since I was a kid, so I totally know what you mean by comfort food. I love making healthier versions of my comfort foods. My favorite is sweet potato fries. Just roast them with cinnamon and a little olive oil and they’re a million times healthier than normal fries, plus your whole house smells like fall. So cozy
Tuna Noodle Casserole was my fave as a kid. My mom would make it with shells, whole milk, and condensed soup. Thank you for a lightened version! I think I’ll try it with smashed chickpeas instead of tuna
Alex @ Brain, Body, Because recently posted..Hiking and Produce
Great way to use up those veggies and incorporate protein.
I think I missed a gene because I can’t stand Southern food, which is the “classic” I grew up with. I do like a classic Manhattan though.
Laura @ Sprint 2 the Table recently posted..Low-Fat Peanut Almond Butter
Love this recipe; love tuna and casseroles are one of my of my favorites dishes, especially when a recipe is lightened up too.
As always, this recipe looks & sounds delicious. LOVE tuna casseroles
I love tuna noodle cassarole! But I don’t exactly love the nutrition stats most of the time. My mom makes a great one, but she does use the “creepy” condensed soup. I’m going to have to try this version!
Angela @ Health’s Angel recently posted..I’m Still Here!
I actually love canned tuna although I have nightmares of my moms tuna casserole. LOL.
Matt @ The Athlete’s Plate recently posted..Thursday Thoughts
This sounds and looks amazing! I’ve never been a huge fan of canned tuna, but I’ve always LOVED tuna noodle casserole. Probably because it’s creamy, and I love all creamy things.
My favorite “old fashioned” meal is definitely macaroni and cheese! I don’t think my adoration for that dish will ever change.