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.
-
- Prep time
- 5 min
-
- Cook time
- 40 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 cup
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
whole grain penne, shells, or farfalle pasta
- 12 oz
- 340 g
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
white (button) mushrooms (sliced)
- 8 oz
- 227 g
-
-
small onion (diced)
- 1
- 1
-
-
baby spinach
- 5 oz
- 142 g
-
-
salt-free all-purpose seasoning
- 1/2 tsp
- 1/2 tsp
-
-
flour
- 3 tbsp
- 3 tbsp
-
-
skim milk
- 2 cup
- 2 cup
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
tuna packed in water (drained)
- 5 oz
- 142 g
-
-
Parmesan cheese (shredded)
- 1/2 cup
- 1/2 cup
-
Directions
-
Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Set aside.
-
Cook the pasta according to the package directions minus two minutes (the pasta should be slightly undercooked).
-
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.
-
Add the spinach and no-salt seasoning and sauté until the spinach is wilted and soft, about 3 more minutes.
-
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.
-
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.
-
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.