Name: Healthy Tuna Noodle Casserole
Ingredients: 12 oz. dry whole-wheat egg noodles ((sub regular egg noodles)); 2 Tbsp. olive oil; 8 oz. sliced baby bella (cremini) mushrooms; 1 1/2 cups finely chopped yellow onion; 3 garlic cloves, minced; 1 Tbsp. fresh thyme leaves, plus more for garnish; 2 Tbsp. unsalted butter; 3 Tbsp. all-purpose flour; 2 cups vegetable broth; 2 cups whole milk ((sub unsweetened cashew milk)); 2 tsp. Dijon mustard; 1 tsp. kosher salt; 1/2 tsp. black pepper; 1/4 tsp. celery seed; 1 cup freshly grated sharp white cheddar cheese, divided; Zest and juice of 1 lemon; 3 (4-oz.) cans unsalted albacore or skipjack tuna in water, drained; 1 cup frozen green peas, partially thawed; 1/2 cup panko breadcrumbs

Description

A lightened up version of the comfort food favorite, this Healthy Tuna Noodle Casserole recipe boasts all the classic creamy, cheesy character.

Ingredients

Scale

12 oz. dry whole-wheat egg noodles ((sub regular egg noodles))
2 Tbsp. olive oil
8 oz. sliced baby bella (cremini) mushrooms
1 1/2 cups finely chopped yellow onion
3 garlic cloves, minced
1 Tbsp. fresh thyme leaves, plus more for garnish
2 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups vegetable broth
2 cups whole milk ((sub unsweetened cashew milk))
2 tsp. Dijon mustard
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. celery seed
1 cup freshly grated sharp white cheddar cheese, divided
Zest and juice of 1 lemon
3 (4-oz.) cans unsalted albacore or skipjack tuna in water, drained
1 cup frozen green peas, partially thawed
1/2 cup panko breadcrumbs

Instructions

Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with non-stick spray. Cook noodles according to package instructions in a large pot of salted water until very al dente. Drain, and transfer noodles back to pot (removed from burner).
Heat oil in a large sauté pan over medium-high. Once hot, add mushrooms and onion; cook until softened, about 8 minutes. Stir in garlic and fresh thyme; cook until fragrant, about 1 more minute. Add butter to pan; stir to melt. Sprinkle flour over mixture, and stir well to coat. Cook 2 full minutes, stirring often, to eliminate raw flour taste. Whisking constantly, gradually pour in vegetable broth; bring to a boil.
Reduce to a simmer and gradually whisk in milk, Dijon mustard, salt, pepper, and celery seed. Bring mixture back to a simmer; simmer 3 minutes, or until slightly thickened. Sprinkle in half of the cheese and stir constantly until melted. Add lemon juice and zest. Pour milk mixture into pot with cooked noodles; add tuna and green peas. Stir well until all components are well-combined. Transfer mixture to prepared baking dish; sprinkle remaining cheese and breadcrumbs overtop.
Bake casserole at 375°F until bubbly and cheese is melted, about 15 minutes. For a crisper, golden topping, broil for final 2 minutes. Let stand at room temperature 5 to 10 minutes before digging in. Garnish with additional fresh thyme, if desired.