One of my go-to recipes is tuna noodle casserole. Now I know this recipe can get fattening reallll quick, so to curb my casserole craving, Max and I have slowly modified our recipe over the last few years and developed a healthier version that tastes even better than the “real” thing. Coming in at about 300 calories per serving (depending on how much cheese you add to it!), it’s a great, quick option for a weeknight! For those of you who have never had tuna noodle casserole, you need to try it…unless of course you don’t like tuna. Then, you’re out of luck. You can add to it whatever fits your fancy. I’m a big fan of mushrooms and peas, but if you don’t prefer broccoli or other not-as-tasty veggies, try subbing those in for your own take! Behold, my tuna noodle recipe 🙂
Nat+Max’s Tuna Noodle Creation
- 1/2 box of noodles, whatever shape your heart desires (I like shells so they capture all the good toppings!)
- 1 white onion, diced
- 1 container Bella mushrooms, chopped
- Olive oil
- 1 small can 94% fat-free cream of mushroom soup
- 1/2 cup skim milk
- 1/4 (or more) cup Parmesan cheese
- 1 large package tuna (feel free to give some to your dog if you have one…they LOVE tuna!)
- Salt & pepper to taste
- Peas, cooked (optional)
- 1/4 cup bread crumbs
- 2 t butter, melted
- Preheat oven to 375 degrees F. Cook noodles according to directions on box.
- Meanwhile, in a saucepan cook onion and mushrooms in hot oil until tender. Add soup, milk, cheese, and tuna; stir until cheese is melted. Add salt and pepper. Stir in peas just before adding to cooked noodles.
- Stir together butter and bread crumbs. Set aside.
- Drain noodles and place in casserole dish. Add tuna mixture, mixing together with noodles. Add salt/pepper. Top with bread crumb mixture.
- Bake, uncovered, for 20-25 minutes. YUM!