This is a surprisingly lowfat version of the classic tuna casserole you grew up with. You make your own creamy mixture, which replaces the high-fat condensed soup in the original version. Fresh bread crumbs toast right on top of the casserole!
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 servings, serving size, 2 1/2 cups |
Ingredients
- 5 slices whole-wheat bread, crusts included
- 1 tablespoon canola oil
- 1 small onion, chopped (about 1 cup)
- 1 large stalk celery, finely diced (about 1/2 cup)
- 1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 3 cups 1 percent milk
- 1 cup low-sodium chicken broth or vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
- 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
Instructions
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
- Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Nutrition Facts
| Calories | 476 calorie |
| Total Fat | 6.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 66 milligrams |
| Sodium | 1023 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 11 grams |
| Protein | 45 grams |
| Sugar | 14 grams |
Reviews
Great tuna casserole. I make it a bit less carb using those new Palmini noodles that you can get in a package and it works or I mix just a few regular noodles with those. Have made this numerous times. I sometimes use more chicken broth and less milk in ratio, which seems fine too. A favorite
Really yummy. I used medium shell pasta noodles which we prefer for tuna casseroles.
Very good! Clear directions. Easy to do. The flavors were fantastic. It was a hit with my family. It would be easy to use this recipe for the base to make other casseroles. Yummy thanks for the recipe
I thought this recipe was really good and would definitely make it again. I couldn’t find whole wheat fettuccine in my grocery store so I just used regular.
Classic comfort food
Delicious!! Added red pepper flakes and garlic and used gluten free pasta brown rice fussili and GF flour and bread crumbs! Will make again!!
I found this very bland and a bit dry. Unless I can find a way to jazz it up a bit, I will probably not make it again.
Ellie, this lacked moisture and flavor, I think you need to crank it up a notch.
So awful.
I thought it was delicious!