Creamy Tuna Noodle Casserole


Makes 8 servings Nutrition per serving: 335 calories, 7 g fat, 37 mg cholesterol, 54 g carbohydrate, 849 mg sodium, 15 g protein, 7 g fiber


6 slices whole-wheat bread
1 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
2 stalks celery, finely diced
1 (10 ounce) box white mushrooms, stemmed and chopped
¼ cup flour
3 cups 1% milk
1 cup low-sodium chicken or vegetable stock
1 tsp. salt
¼ tsp. ground black pepper
½ pound whole wheat egg noodles, cooked and drained
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained


  1. Preheat oven to 425.
  2. Place bread in food processor and pulse for 30 seconds into bread crumbs.
  3. Heat oil in a large skillet over medium heat. Add onions and garlic and cook, stirring, until onions are soft and translucent, about 8 minutes. Add celery and cook, stirring, until just tender, about 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, about 5 to 7 minutes.
  4. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture and there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently.
  5. Reduce heat to a simmer and cook, stirring, until liquid has thickened and reduced by about ½ cup, 7 to 8 minutes. Add salt and pepper and stir to combine.
  6. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.
  7. Pour into a 13- x9-inch casserole dish. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown.

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