Healthy Tuna Noodle Casserole
I have the tastiest Healthy Tuna Noodle Casserole recipe for you! The base for this casserole is a lightened up sauce made with a creamy light parmesan sauce that is made with mushrooms and peas. There is no heavy cream or condensed canned soup in this recipe. It is made from scratch ! This recipe is a lighter version of the traditional comfort food! This Healthy Tuna Noodle Casserole is light but still savory and delicious! This is a recipe you can feel good about!
What you need to make this Healthy Tuna Noodle Casserole:
8 oz of Plant Based Pasta
1 white onion – diced
4 TBSP grass-fed butter
8 oz Baby Bella Mushrooms – sliced
2 cups almond milk
1/4 cup gluten-free flour (all-purpose flour works too)
salt and pepper to taste
1 tsp dried thyme
1 tsp garlic powder
3/4 cup fresh grated parmesan cheese
3 5oz cans of tuna drained
1/2 cup frozen peas
1/2 cup panko bread crumbs
1 TBSP melted butter
How to make this Healthy Tuna Noodle Casserole
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9×9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- One of the first things you can do is boil the plant based noodles until cooked through. Cook according to the directions on the package if you like, however I always have more success if I cook them a little bit longer than the box says. Once done cooking, drain and set aside.
- Add in 2 TBSP of butter to a large pan. Add in mushroom and onion and thyme seasoning and begin to cook over medium high heat. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Season with salt and pepper to taste. Transfer to a bowl.
- In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and begin cooking on medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in almond milk, a little bit at a time, alternating with the flour and whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often. The sauce should be thickening up. If it gets too thick, add in ¼ cup more almond milk.
- After sauce has thickened, turn off the heat and stir in garlic powder, parmesan cheese. salt and fresh ground pepper. Taste and Season accordingly. Add more salt and pepper or more parmesan if flavor isn’t where you want it!
- Stir in plant based noodles, mushroom and onion mixture, drained tuna and peas. Season again with salt and pepper, to taste. Pour mixture into your prepared baking dish.
- In a small bowl, mix 1/2 cup breadcrumbs with 1 TBSP melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Serves 6.
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Healthy Tuna Noodle Casserole
Ingredients
- 8 oz Plant Based Pasta
- 1 medium size white onion – diced
- 4 TBSP grass-fed butter
- 8 oz Baby Bella Mushroom – sliced
- 2 cups almond milk
- 1/4 cup gluten-free flour (all-purpose flour works too)
- salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp garlic powder
- 3/4 cup fresh grated parmesan cheese
- 3 5 oz cans of tuna drained
- 1/2 cup frozen peas
- 1/2 cup panko bread crumbs
- 1 TBSP melted butter
Instructions
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9×9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- One of the first things you can do is boil the plant based noodles until cooked through. Cook according to the directions on the package if you like, however I always have more success if I cook them a little bit longer than the box says. Once done cooking, drain and set aside.
- Add in 2 TBSP of butter to a large pan. Add in mushroom and onion and thyme seasoning and begin to cook over medium high heat. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Season with salt and pepper to taste. Transfer to a bowl.
- In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and begin cooking on medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in almond milk, a little bit at a time, alternating with the flour and whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often. The sauce should be thickening up. If it gets too thick, add in ¼ cup more almond milk.
- After sauce has thickened, turn off the heat and stir in garlic powder, parmesan cheese. salt and fresh ground pepper. Taste and Season accordingly. Add more salt and pepper or more parmesan if flavor isn’t where you want it.
- Stir in plant based noodles, mushroom and onion mixture, drained tuna and peas. Season again with salt and pepper, to taste. Pour mixture into your prepared baking dish.
- In a small bowl, mix 1/2 cup breadcrumbs with 1 TBSP melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Serves 6.
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9 X9 CASSEROLE DISH! The rectangular baking dish is equipped with a double handle design for easy food transport from the oven to the table. It is also a charming decoration in your kitchen and dining table which may impress your guests! CLICK HERE TO GET!
Ancient Harvest Plant Based Pasta ! Click here to get!
