Modern Tuna Noodle Casserole
This recipe is a great example of using vegetables to bulk up a dish that is typically high in carbs and fat.
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- Prep time
- 5 min
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- Cook time
- 40 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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nonstick cooking spray
- 1
- 1
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whole grain penne, shells, or farfalle pasta
- 12 oz
- 340 g
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olive oil
- 1 tbsp
- 1 tbsp
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white (button) mushrooms (sliced)
- 8 oz
- 227 g
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small onion (diced)
- 1
- 1
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baby spinach
- 5 oz
- 142 g
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salt-free all-purpose seasoning
- 1/2 tsp
- 1/2 tsp
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flour
- 3 tbsp
- 3 tbsp
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skim milk
- 2 cup
- 2 cup
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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tuna packed in water (drained)
- 5 oz
- 142 g
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Parmesan cheese (shredded)
- 1/2 cup
- 1/2 cup
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Directions
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Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Set aside.
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Cook the pasta according to the package directions minus two minutes (the pasta should be slightly undercooked).
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While the pasta is cooking, add the olive oil to a large sauté pan over medium-high heat. Add the onion and mushrooms and sauté until the onions turn clear, about 5 minutes.
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Add the spinach and no-salt seasoning and sauté until the spinach is wilted and soft, about 3 more minutes.
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In a small bowl, whisk together the flour, milk, salt and ground black pepper until all the flour lumps are mixed in. Pour over the vegetables and bring to a boil. Stir in the tuna and pasta and pour into the prepared baking pan.
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Sprinkle the parmesan cheese on top of the casserole and bake for 15 minutes.
Reviews
Write a Review-
Delicious comforting dish. I will be making this one again.
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Wonderful taste. I didn't add all the noodles it would have been too dry for me. Nor did I add the spinach my husband wouldn't have eaten it. Instead I made a side of sauteed veggies. Make this dish. You'll be grateful you did.