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Better-Than-Ever Tuna Casserole

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Nothing says comfort like an old-fashioned tuna casserole, but traditional tuna casserole is usually not on the lighter fare menu. I took on the challenge to make this one better and started changing and adjusting ingredients. I think you'll love the comforting results."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 1 (12-ounce) package whole grain egg noodles
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 cup chopped onions
â—¦ 8 ounces button mushrooms, thinly sliced
â—¦ 2 (10.75-ounce) cans 98% fat-free cream of mushroom soup
â—¦ 1 ½ cups low-fat milk
â—¦ ½ cup fat-free half-and-half
â—¦ ½ teaspoon dried thyme
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon garlic powder
â—¦ 1 cup (4 ounces) shredded reduced-fat Cheddar
â—¦ 3 (5-ounce) cans tuna fish, well drained
â—¦ 1 ½ cups frozen peas
â—¦ ¼ cup seasoned bread crumbs
â—¦ ¼ cup (1 ounce) grated Parmigiano-Reggiano


Recipe

Preheat the oven to 350° F. Spray a 9 x 13-inch baking dish with vegetable oil spray.

Bring a large pot of water to a boil. Add the noodles and cook until tender but still firm to the bite. Drain the noodles.

Heat the olive oil in a skillet over low heat. Add the onions and mushrooms and sauté until the onions are translucent and the mushrooms are cooked through, 5 to 6 minutes. Let cool.

Combine the cream of mushroom soup, milk, half-and-half, thyme, salt, pepper, and garlic powder in a large bowl. Add the noodles, cheese, tuna, peas, and the onions and mushrooms. Fold the ingredients together until combined.

Transfer the mixture to the prepared dish. Sprinkle the bread crumbs and Parmesan evenly on top. Bake for 40 to 45 minutes, until the top is golden brown and the casserole is bubbly. Let rest for 5 to 10 minutes before serving.

Makes 8 to 10 servings