TUNA NOODLE CASSEROLE WITH VEGETABLES
See smiles all around when you serve Tuna Noodle Casserole with Vegetables. This Tuna Noodle Casserole with Vegetables is both easy and delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
- Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
- Bake 15 to 20 min. or until heated through. Stir before serving.
Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 24 g
WE LIGHTENED UP THE CLASSIC TUNA NOODLE CASSEROLE
A comfort-filled classic, the traditional dish features a cast of hefty characters-cream, cheese, and noodles-and delivers nearly 700 calories and a day's worth of sat fat with just one helping. In an attempt to introduce fresher ingredients while staying true to the classic, we start by bolstering the filling with meaty mushrooms, lots of aromatics, and herbs. Tomato paste adds a tangy counterpoint to the creamy, noodle-coating sauce, while Dijon mustard and lemon zest add zing. Canned tuna is a pantry staple that takes center stage in our remake (with just as many beneficial omega-3s as fresh). In lieu of a breadcrumb or potato chip topper, we use fresh dill and sharp cheddar to round out this dinner with bright flavor and cheesy goodness for less sodium.
Provided by Jamie Vespa, MS, RD
Time 55m
Yield Serves 6 (serving size: 2 cups)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.
- Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
- Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
- Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.
Nutrition Facts : Calories 439, Carbohydrate 55 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 6 g, Sodium 640 mg, Sugar 9 g, UnsaturatedFat 5 g
HEALTHY TUNA CASSEROLE (LOW-FAT)
Cooked chicken breast may be used in place of the tuna, if desired add in 1 cup low-fat grated cheddar cheese to the soup mixture, this is only optional --- for Weight Watcher's program 1 serving = 7 points :)
Provided by Kittencalrecipezazz
Categories Tuna
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
- Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
- Add in onion and tuna; toss to combine.
- In a saucepan heat soup with milk until smooth.
- Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
- Transfer mixture to prepared baking dish.
- Bake for about 30 minutes.
- Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.
HEALTHIER TUNA NOODLE CASSEROLE
Opting for low-fat Alfredo sauce and sour cream lightens up this weeknight-friendly tuna casserole that packs plenty of veggies alongside whole wheat pasta, keeping it hearty enough to take to your next potluck. Garnish with fresh dill.
Provided by Juliana Hale
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
- Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
- Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 543.7 calories, Carbohydrate 62.4 g, Cholesterol 72 mg, Fat 21.6 g, Fiber 8.9 g, Protein 28.3 g, SaturatedFat 12.8 g, Sodium 1066.2 mg, Sugar 9.4 g
TUNA CASSEROLE
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!
Provided by Ellie Krieger
Time 1h
Yield 6 servings, serving size, 2 1/2 cups
Number Of Ingredients 14
Steps:
- 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.
TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
TUNA NOODLE CASSEROLE
Provided by Kemp Minifie
Categories Milk/Cream Mushroom Onion Pasta Bake Casserole/Gratin Cheddar Tuna Winter Noodle Gourmet Washington, D.C.
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
- Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
- Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
- Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
- Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
TUNA NOODLE CASSEROLE FOR TWO
I am posting this mainly to let other singles know the basic ingredient measurements, and also so I don't forget them, again! This recipe is a composite of several I found on line, tweaked to suit my tastes. The basic idea is from Cooks.com. I like this one because it can be baked in the oven for 20-30 minutes at 350, or in a saucepan on top of the stove. Less pots to wash!! Any veggie of choice can be used, or none. Bread crumbs, chips or whatever could be the topping. When camping I don't use a topping. Use whatever spices you desire.
Provided by Jim in Washington
Categories Healthy
Time 30m
Yield 2 bowls, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles, drain.
- While noodles are cooking, prepare soup according to instructions on can.
- Turn on Broiler part of oven.
- While noodles are draining, place soup and all other ingredients, except crumbs in oven proof pan. I use an all stainless sauce pan so I can brown the topping all in one pot.
- Add noodles to other ingredients.
- Spread bread crumbs evenly over all and place pan in oven under broiler for 5-7 minutes until browned.
HEALTHIER STOVETOP TUNA NOODLE CASSEROLE (GLUTEN & DAIRY FREE, PALEO)
This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It's gluten-free, dairy-free, and can be made paleo and AIP.
Provided by Michelle
Categories Main Dishes
Time 30m
Number Of Ingredients 13
Steps:
- Using a large bowl, stir the coconut milk, broth, and arrowroot. Set aside.
- Use a large, deep pot heat the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.
- Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.
- Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes in the pasta needs more time to cook to your liking.
- Stir in nutritional yeast to taste and serve topped with parsley.
Nutrition Facts : ServingSize 1 serving, Calories 475, Fat 28.1g, Carbohydrate 32.6g, Fiber 2.2g, Protein 25g
TUNA NOODLE CASSEROLE RECIPE
Introduce a new hearty and healthy dish into your repertoire of dinners. Our tuna noodle casserole will leave you full and feeling great, try it today!
Provided by Sarah Asay, RDN
Categories Entree
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- 1. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions until al dente. Drain and set aside for later use. 2. Preheat the oven to 375°F. Prepare a 9x13 baking dish with cooking spray. 3. In a small saucepan, melt butter over medium heat. Add flour and whisk until smooth. Continue to whisk and cook until a light roux is formed. Set aside for later use. 4. Add olive oil in a large pan and heat over medium-high. Add diced onion, baby portabella mushrooms, and red bell pepper and saute until soft, about 10 minutes. 5. Add water, milk, thyme, salt, and pepper and stir to combine. Bring to a boil and lower the heat to simmer. Add the roux and stir to thicken, about 3 minutes. 6. Add cheddar cheese and stir until smooth. 7. Stir in tuna, green peas and noodles into the sauce until well incorporated. Pour the mixture into the prepared baking dish. 8. Make breadcrumb topping by combining Panko, olive oil, and dill in a small bowl and top evenly onto the casserole. Bake uncovered for about 20 minutes, or until breadcrumbs are golden and casserole is bubbling. 9. Garnish with parmesan cheese as desired and serve with honey herb roasted carrots.
Nutrition Facts : Calories 360 calories
GLUTEN FREE TUNA CASSEROLE
This tuna noodle casserole is just as good as the one you remember from childhood, but minus the gluten and (optional) dairy!
Provided by Cassy Joy Garcia
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F.
- Bring a large pot of water to boil and cook the noodles according to package instructions, then drain and set aside.
- While the noodles are cooking, add the butter to a large, heavy-bottomed pan or cast-iron over. Once butter is melted, add the onion, garlic, and mushrooms. Saute for 4-5 minutes, until the onion and mushrooms have started to brown.
- Add the flour to the onion and mushroom mixture and toss to coat, then slowly whisk in the milk and broth. Continue whisking until there are no remaining clumps.
- Next, stir in the salt, pepper, peas, and tuna and let the mixture come to a bubble. Once bubbling, add the cooked and drained pasta and toss to coat.
- Transfer the mixture to a 3 quart casserole dish, top with cheese, if desired, and bake at 350 for 20 minutes, until hot and bubbling. Remove from the oven, garnish with parsley, and serve!
Nutrition Facts : Calories 475 kcal, Sugar 8.7 g, Sodium 1467.1 mg, Fat 14.8 g, SaturatedFat 6.8 g, Carbohydrate 38.4 g, Fiber 3.9 g, Protein 48.8 g, Cholesterol 89.2 mg, ServingSize 1 serving
SKILLET TUNA NOODLE CASSEROLE
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either).
Provided by EatingWell Test Kitchen
Categories Healthy Fish & Seafood Casserole Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
- Position rack in upper third of oven and preheat broiler.
- Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
- Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 46.2 g, Cholesterol 53.1 mg, Fat 8.4 g, Fiber 4.9 g, Protein 31.6 g, SaturatedFat 3.2 g, Sodium 668.8 mg, Sugar 9.3 g
More about "healthier tuna noodle casserole food"
TUNA-NOODLE CASSEROLE | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 8Total Time 50 mins
- Cook noodles according to package directions without added fat or salt; drain and transfer to a large bowl. Fold in tuna, mushrooms and peas.
- Whisk sour cream, mayonnaise, mustard, parsley, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.
- This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.
WORLD FAMOUS RECIPES: HEALTHY TUNA CASSEROLE
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10 BEST HEALTHY TUNA CASSEROLE RECIPES - YUMMLY
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HEALTHY TUNA NOODLE CASSEROLE - HUNGRY HOBBY
From hungryhobby.net
4.3/5 (3)Total Time 40 minsCategory Dinner, LunchCalories 566 per serving
- Melt butter in a large pan on medium-high and add onion, celery, garlic, salt, and pepper, cooking for 5-7 minutes until veggies are tender.
- Sprinkle on the flour and cook for 1 minute, stirring constantly. Then, slowly whisk in chicken broth and milk, then bring to a simmer.
HEALTHY TUNA CASSEROLE | CLASSIC TUNA CASSEROLE | OUR WABI ...
From ourwabisabilife.com
5/5 (1)Estimated Reading Time 5 minsServings 12
- If you want to make Cheesy Noodle Casserole in the slow cooker, you will follow all the directions except when you are supposed to put the ingredients in the casserole dish, put it in the slow cooker instead.
TUNA "NOODLE" CASSEROLE - MY HEART BEETS
From myheartbeets.com
5/5 (6)Estimated Reading Time 3 mins
- Combine the tuna, cream of mushroom soup, peas and cooked spaghetti squash strands and spices in a casserole dish.
HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE
From skinnytaste.com
4.8/5 (130)Total Time 1 hr 10 minsCategory DinnerCalories 318 per serving
- Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
- Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
HEALTHY TUNA NOODLE CASSEROLE - SHAW SIMPLE SWAPS
From shawsimpleswaps.com
4.3/5 (3)Total Time 1 hr 5 minsCategory EntreeCalories 275 per serving
- Place a medium pot over high heat on the stove. Once water is boiling, add the salt to the water, stir, then add in pasta, and bay leaves. Cook the pasta according to pacakge instructions.
- Meanwhile, heat olive oil over medium heat in a frying pan. Stir in the onions, mushrooms, and garlic. Cook 4 to 5 minutes. Turn off the stove and strain the pasta. Set both aside.
- In a large bowl, add the tuna, spices, and the egg. Mix together with a fork to break up the tuna and combine the spices with the egg and tuna. Stir in the noodles, cooked vegetables, and green beans.
HEALTHY TUNA NOODLE CASSEROLE (FROM SCRATCH!) | …
From ambitiouskitchen.com
4.9/5 (54)Total Time 40 minsCategory Comfort Food, Dinner, Gluten FreeCalories 390 per serving
- Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
- First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
- Cook your mushrooms: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.
- In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.
NO NOODLE TUNA CASSEROLE RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
5/5 (3)Total Time 45 minsCategory Main CourseCalories 202 per serving
- In a medium skillet, sauté the onions, garlic, celery, bell peppers and green beans in the olive oil over medium to low heat until the onions are translucent. Allow to cool.
- In a medium to large mixing bowl, combine the veggie mix, tuna, mayo and cheese (and cooked noodles if you want to use them) in a medium casserole dish. Spread out evenly.
- Sprinkle the almond meal over the top of the casserole and bake at 350 F. for approximately 20-25 minutes (just enough to get the cheese melted.)
EASY TUNA NOODLE CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Fish & Seafood Casserole RecipesCalories 222 per servingTotal Time 55 mins
- Preheat oven to 375 degrees F. In a large saucepan, cook noodles, mushrooms, stir-fry vegetables, and onion in a large amount of boiling water for 3 minutes. Drain; return to saucepan.
- In a medium bowl, stir together cream of mushroom soup, milk, dill, and salt. Stir into noodle mixture. Fold in tuna. Spoon mixture into a 1-1/2- to 2-quart oval or rectangular baking dish. Bake, covered, for 25 minutes.
- Uncover; sprinkle Parmesan cheese over tuna mixture. Bake, uncovered, about 5 minutes more or until heated through. Makes 4 (1-cup) servings.
PALEO TUNA ZOODLE CASSEROLE (WHOLE30, GRAIN FREE, DAIRY ...
From thecastawaykitchen.com
5/5 (5)Total Time 45 minsCategory DinnerCalories 272 per serving
- Zoodle your zucchini. Lay the zoodles flat on a clean kitchen towel and sprinkle with salt. Let them rest here to they release liquid while you prep the rest.
HEALTHY TUNA NOODLE CASSEROLE - DISHING OUT HEALTH
From dishingouthealth.com
Ratings 5Calories 455 per servingCategory Main Course
- Preheat oven to 375°F and lightly coat a 9x13-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.
HEALTHY TUNA NOODLE CASSEROLE RECIPE USING PLAIN YOGURT ...
From choosingreal.com
4/5 (1)Servings 8Cuisine AmericanCategory Main Course
TUNA NOODLE CASSEROLE RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
4.8/5 (5)Total Time 30 minsCategory Main CourseCalories 493 per serving
- Bring a large pot of salted water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. During the last minute of cooking, add the English peas. Drain and rinse.
- While the water is boiling for the pasta, heat oil in a large ovenproof skillet over high heat. Add onion and mushrooms and cook, stirring occasionally, until they are fragrant, about 5 minutes. Add butter to pan and melt while stirring into onion and mushrooms. Sprinkle flour over the vegetables, stir to coat, and allow to cook until roux is fragrant, 3-4 minutes. Reduce heat to medium and add milk; bring to a simmer, stirring constantly. Stir in tuna and 1/2 cup of the cheese until evenly incorporated. Remove from heat. Then, stir in the noodles (the pan will be very full).
- Sprinkle the casserole with the remaining cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
TUNA CASSEROLE RECIPE - MOMS WHO THINK
From momswhothink.com
4.3/5 (8)Category Main Course
HEALTHY TUNA NOODLE CASSEROLE RECIPE - FANNETASTIC FOOD
From fannetasticfood.com
4.5/5 (8)Estimated Reading Time 3 minsServings 4Total Time 55 mins
- In a large pan, saute onion and bell peppers in a little oil or cooking spray over high heat for a few minutes, until onions are translucent.
- Add baby spinach and frozen peas and reduce heat to medium. Cover, stirring occasionally, until peas are no longer frozen and spinach is fully wilted.
SKINNY TUNA NOODLE CASSEROLE (ONE SKILLET) • DOMESTIC ...
From domesticsuperhero.com
5/5 (7)Total Time 23 minsCategory Main CourseCalories 476 per serving
- Bring a large pot of water to a boil; add noodles and cook about 3 minutes, keeping them al dente. Drain and set aside. Turn broiler onto high.
- In a high sided oven safe skillet over medium heat, add olive oil and heat for 30 seconds. Add garlic, onions, and mushrooms. Cook 4-5 minutes or until mushrooms are almost fully cooked. Sprinkle parsley, dill, pepper, and salt over the top; stir to combine.
- Sprinkle flour over the mixture, and stir to coat. Add Worcestershire sauce, white wine, and slowly stir in milk. Increase heat to medium/high, stir until the flour is completely combined, and bring to a boil. Reduce heat to simmer and allow to simmer for 5 minutes, stirring occasionally. Once thickened (about 5 minutes), add tuna, peas, 1/4 cup parmesan cheese, and noodles. Stir to combine. Remove from heat.
- In a small bowl combine panko bread crumbs, oil, salt, pepper, and 1/3 cup parmesan cheese. Sprinkle mixture over the casserole.
HEALTHY TUNA NOODLE CASSEROLE {LOW CALORIE, GF} - SKINNY ...
From skinnyfitalicious.com
Cuisine AmericanTotal Time 40 minsCategory Dinner, LunchCalories 245 per serving
- Bring a pot of water to a boil. Boil the pasta according to package instructions. Drain in a collander and set aside.
- Bring a large skillet to medium heat with the extra virgin olive oil. Add the onions, celery and salt and pepper. Cook 4-5 minutes until the vegetables are translucent.
- Whisk the flour and broth into the skillet with the vegetables. Whisk until the flour is combined. Add the mushrooms and cook 3 minutes then add the tuna, peas, nutritional yeast and pasta to the skillet. Stir to combine.
HEALTHY TUNA NOODLE CASSEROLE - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
Cuisine AmericanCategory DinnerServings 8Total Time 55 mins
- Meanwhile, heat the olive oil in a large sauce pan over medium-high heat. Add onion and carrots, and sauté for about 5-7 minutes. Add garlic, peas and corn, sauté for 2-3 minutes. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, heavy cream, salt, pepper and tuna. Continue cooking, stirring occasionally, for an additional 5 minutes.
- Add cooked egg noodles to the tuna and veggies mixture, and toss to combine. Stir in the cheddar cheese until it is evenly combined.
HEALTHY TUNA NOODLE CASSEROLE - HUMMUSAPIEN
From hummusapien.com
5/5 (29)Total Time 40 minsCategory Main MealsCalories 394 per serving
- Cook noodles in a large pot of salted water until just al dente. Drain and set aside. While pasta boils, place cashews in a small bowl and cover with hot water.
- Melt butter/oil in a large deep skillet or Dutch oven over medium heat. Add onion, celery, and a good pinch of salt and pepper. Cook until soft, about 5-7 minutes. Add mushrooms and garlic and cook for another 5 minutes. Stir in flour and cook for another minute.
- Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray. Drain cashews and place in blender with 2 1/2 cups water (I used my Nutribullet). Blend until completely smooth and creamy.
- Pour in cashew cream and nutritional yeast and whisk well. Once mixture starts to simmer, add peas, salt and pepper. Cook for 5 minutes, stirring often, until mixture has thickened. Stir in drained tuna and noodles. Taste and adjust salt and pepper.
TUNA NOODLE CASSEROLE - DEVOUR DINNER
From devourdinner.com
4.3/5 (27)Category EntreeCuisine AmericanTotal Time 20 mins
BLOG | HEALTHY TUNA NOODLE | MOORE WAYS TO WELLNESS
From moorewaystowellness.com
Servings 4-6Estimated Reading Time 2 minsCategory DinnerTotal Time 31 mins
HEALTHY TUNA NOODLE CASSEROLE RECIPE
From healthdigest.com
Ratings 34Category Lunch, DinnerAuthor Angela LatimerCalories 293 per serving
10 OF OUR BEST TUNA NOODLE CASSEROLE RECIPES | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 50 secs
CREAMY TUNA NOODLE CASSEROLE (DAIRY & GLUTEN-FREE) - THE ...
From therealfooddietitians.com
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