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
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.