Print

Lightened-Up Tuna Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Lightened-Up Tuna Casserole is a creamy, comforting dish featuring sautéed vegetables, tender egg noodles, and flaked tuna in a flavorful mushroom sauce. It’s topped with toasted Panko breadcrumbs for an added crunch and makes a perfect easy weeknight meal that’s both satisfying and lighter than traditional tuna casseroles.

Ingredients

Topping

  • 1/4 cup toasted Panko breadcrumbs
  • 2 tablespoons butter

Vegetable Mixture

  • 8 ounces baby bella mushrooms, sliced
  • 2 medium carrots, diced
  • 1 medium white onion, diced
  • 3 cloves garlic, minced

Sauce

  • 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

Pasta and Protein

  • 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 fresh thyme
  • Lemon slices

Instructions

  1. Heat water for noodles: Bring a large stockpot of salted water to a boil to prepare for cooking the noodles.
  2. Toast the breadcrumbs: Heat the Panko breadcrumbs in a large sauté pan over medium-high heat. Once the bottom layer begins to turn golden, stir or shake the pan to toss the breadcrumbs. Continue cooking for another 1-2 minutes, tossing regularly until they are evenly golden. Transfer to a bowl and set aside. Wipe down the pan.
  3. Sauté veggies: Add butter to the sauté pan and melt. Add sliced mushrooms, diced carrots, and diced onions. Sauté for 6-8 minutes, stirring occasionally, until the onions soften and mushrooms brown. Add minced garlic and sauté for 1 more minute, stirring frequently. Then add the flour and continue sautéing for 1 minute to combine well.
  4. Make the sauce: Pour in the chicken or vegetable stock and stir to combine. Add the milk, Italian seasoning, salt, pepper, and frozen peas. Stir everything together and cook until the sauce nearly reaches a simmer. Lower the heat to maintain a gentle warm sauce.
  5. Cook the noodles: When adding stock to the sauce, simultaneously add egg noodles to the boiling water. Cook until just barely al dente. Use a spider strainer to drain the noodles and transfer them directly into the mushroom sauce in the sauté pan, or drain completely and combine in the large stockpot if the pan isn’t large enough.
  6. Mix the casserole: Add the drained tuna and grated sharp white cheddar cheese to the sauce and noodles. Gently toss everything together until well combined and the cheese melts into the warm mixture.
  7. Serve: Serve the casserole warm, topped with the toasted Panko breadcrumbs, a pinch of fresh herbs (parsley or thyme), and a lemon wedge for an optional squeeze of brightness. Enjoy your lightened-up tuna casserole!

Notes

  • To save time, prepare the toasted breadcrumbs ahead and keep them stored in an airtight container.
  • Use either chicken or vegetable stock according to your preference or dietary needs.
  • The casserole is best served immediately but can be gently reheated with a splash of milk to loosen the sauce.
  • For a gluten-free version, substitute gluten-free flour and gluten-free breadcrumbs.
  • You can swap white onion for yellow or red onion if preferred.
  • Adding lemon juice right before serving adds a nice fresh contrast to the creamy dish.

Find it online: https://glowcooks.com/lightened-up-tuna-casserole-recipe/