This Skinny Tuna Noodle Casserole doesn’t taste “skinny”. Extra veggies and delicious Genova tuna make a delicious casserole everyone will rave over!
This post is sponsored by Genova Tuna.
If you’re as old as I am, chances are you had a lot of tuna noodle casseroles as a kid. Cooked noodles, a can of tuna, some canned soup and maybe some onion or mushrooms. That was considered a well-rounded meal back then and it sure tasted good to me and my sisters. I still love a good tuna casserole but I wanted to create a recipe worthy of my tastes today. If I could do that and keep the calories down, too? Even better!
I had to begin with a high-quality tuna; one that tastes fresh and flavorful. If the star of my casserole is tuna, it had better be top-notch!
Genova Tuna fits that bill. It’s moist without being oily and has great flavor. It’s not like the tuna you’re used to: Genova tuna is wild-caught, all natural and it’s packed with simple ingredients – just premium solid filets of Yellowfin or Albacore, olive oil and salt!
Once I had my premium tuna to anchor the recipe, I started adding ingredients that would compliment the tuna while keeping calories in check. Small broccoli florets, carrots and the usual onions and mushrooms all earned a spot. By increasing healthy veggies in every serving, I was already putting the “skinny” in this Skinny Tuna Noodle Casserole.
For flavor, I added horseradish and Worcestershire sauce. I used reduced-fat milk in lieu of cream or half & half and cut back a bit on the cheese. You can substitute skim milk and use reduced-fat cheese, but the small amount of calories you’ll save will – in my opinion – sacrifice too much flavor. Besides, all the extra veggies in this Skinny Tuna Noodle Casserole already makes it something you can feel great about enjoying!
Not to mention that delicious Genova tuna!
Skinny Tuna Noodle Casserole
- 1 12- ounce bag egg noodles cooked according to package directions
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 16 oz sliced mushrooms
- 2 carrots diced
- 3 tablespoons all-purpose flour
- 1 14.5 ounce can chicken stock or broth
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 2 cups very small broccoli florets if they're too large they won't be tender
- 2 cups frozen peas
- 3 cans Genova Albacore Tuna in olive oil drained
- 2 cups reduced-fat milk
- 2 cups shredded cheddar cheese
- 1-2 cups panko breadcrumbs
- cooking spray
- Preheat oven to 375F.
- Heat a large skillet over medium heat. Add olive oil and, when shimmering, add onions, mushrooms and carrots to skillet. Cook until onions are opaque and liquid from mushrooms has been released and evaporated.
- Sprinkle flour over vegetables and cook, stirring occasionally, for 1-2 minutes.
- Whisk in chicken stock until smooth. Simmer for 3-4 minutes. Stir in horseradish and Worcestershire sauce.
- Add broccoli, frozen peas and Genova tuna; stir well. Add milk and season to taste. Stir in shredded cheese.
- Place cooked egg noodles in the bottom of a greased 13x9 baking dish. Pour tuna mixture over the top of noodles, taking care to cover noodles completely. Sprinkle with panko breadcrumbs then spray with cooking spray to moisten.
- Bake for 25-30 minutes, or until breadcrumbs are golden brown and casserole is bubbling hot at the edges.