Modern Tuna Noodle Casserole

How to Make Modern Tuna Noodle Casserole

This recipe is a great example of using vegetables to bulk up a dish that is typically high in carbs and fat.

5 min prep time

40 min cook time

8servings

1 cup

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Preheat the oven to 375 degrees F. Coat a 9×13-inch baking dish with cooking spray. Set aside.
Cook the pasta according to the package directions minus two minutes (the pasta should be slightly undercooked).
While the pasta is cooking, add the olive oil to a large sauté pan over medium-high heat. Add the onion and mushrooms and sauté until the onions turn clear, about 5 minutes.
Add the spinach and no-salt seasoning and sauté until the spinach is wilted and soft, about 3 more minutes.
In a small bowl, whisk together the flour, milk, salt and ground black pepper until all the flour lumps are mixed in. Pour over the vegetables and bring to a boil. Stir in the tuna and pasta and pour into the prepared baking pan.
Sprinkle the parmesan cheese on top of the casserole and bake for 15 minutes.

8 Servings

Ingredients

nonstick cooking spray

whole grain penne, shells, or farfalle pasta

12 oz

olive oil

1 tbsp

white (button) mushrooms (sliced)

8 oz

small onion (diced)

baby spinach

5 oz

salt-free all-purpose seasoning

1/2 tsp

flour

3 tbsp

skim milk

2 cup

salt

1/2 tsp

black pepper

1/4 tsp

tuna packed in water (drained)

5 oz

Parmesan cheese (shredded)

1/2 cup