Healthy Tuna Noodle Casserole
A healthier version of the comfort food classic, this tuna noodle casserole combines protein-packed chickpea rotini, albacore tuna, veggies and a creamy sauce. It comes together quickly and makes for a great comforting fall/winter dinner.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz Banza rotini pasta (or regular pasta)
- 2 Tablespoons olive oil
- 1 large yellow onion (chopped)
- 8 oz baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon ground pepper
- 1 teaspoon sea salt
- 3 Tablespoons all-purpose flour (or gluten-free all-purpose)
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- ½ cup shredded cheddar cheese
- 2 5 oz canned Albacore tuna (drained)
- 1 ½ cups frozen peas
- ½ cup shredded Parmesan
- ¼ cup almond meal or breadcrumbs
Instructions
- 1
Cook noodles according to package until al dente (I cooked the Banza noodles for 6 minutes), drain and set aside.
- 2
Preheat oven to 375ºF and spray a 9x9 casserole dish with cooking spray.
- 3
While pasta is cooking heat oil in a large skillet over medium heat and saute onion and mushrooms with ground pepper and salt until onion is translucent and fragrant and mushrooms have cooked down, about 5-7 minutes.
- 4
Add garlic and cook for an additional 1-2 minutes.
- 5
Add flour to veggies and mix to coat.
- 6
Slowly add almond milk and veggie broth. Bring mixture to boil, then reduce to a simmer, mixing often until sauce thickens, about 10-12 minutes.
- 7
Remove from heat and stir in cheddar cheese until melted.
- 8
Mix in noodles, peas and drained tuna and pour into prepared baking dish.
- 9
Top with parmesan cheese and almond meal or breadcrumbs.
- 10
Bake for 20-25 minutes. Broil for a 1-2 minutes to brown the top. Banza took 20 min and regular pasta took closer to 25 min.