Lightened-Up Tuna Casserole
This healthier tuna casserole is packed with veggies, tender noodles, creamy garlic-herb sauce, and topped with crunchy toasted Panko—comfort food made lighter and fresher.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
1/4 cup toasted Panko breadcrumbs
2 tablespoons butter
8 ounces baby bella mushrooms, sliced
2 medium carrots, diced
1 medium white onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable stock
1 1/2 cups plain milk
2 teaspoons Italian seasoning (homemade or store-bought)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
8 ounces wide egg noodles
3 (5-ounce) cans tuna, drained
1 cup (4 ounces) grated sharp white cheddar cheese
Optional garnishes: chopped fresh parsley or thyme, lemon slices
Instructions
Boil water for the noodles in a large stockpot.
Toast the Panko in a dry sauté pan over medium-high heat until golden. Set aside.
Sauté veggies: In the same pan, melt butter. Add mushrooms, carrots, and onion; cook for 6–8 minutes. Add garlic and cook 1 more minute.
Add flour and cook for 1 minute, stirring constantly.
Make the sauce: Stir in stock, then add milk, Italian seasoning, salt, pepper, and peas. Bring close to a simmer, then reduce heat.
Cook noodles until just al dente. Drain and add to sauce.
Mix casserole: Add tuna and cheddar to the veggie noodle mixture. Toss gently until combined and cheese is melted.
Serve warm, topped with toasted breadcrumbs, herbs, and a squeeze of lemon.
Notes
Toast Panko in a sauté pan or in the oven at 350°F until golden.
You can still bake this casserole if preferred: place in a baking dish, top with breadcrumbs, and bake at 400°F for 18–20 minutes.
Find it online: http://elladishes.com/lightened-up-tuna-casserole/
