Skinny Tuna Noodle Casserole

I heart  As you know I’ve made several Skinny Taste recipes in the past.

This weekend I tried making the Skinny Tuna Noodle Casserole because I was inspired by my co-worker who was raving how good hers came out and how she and her husband loved it. I don’t usually make too many casseroles, but figured making this tuna casserole would fit in nicely with my week. Tommy, Violet, and I are heading to Atlanta for the weekend to see my brother and dad so we didn’t buy too much at the grocery store this weekend, but we still needed a couple of dinners to carry us through the week (especially with our unscheduled snow day!)

Tommy, as you know, isn’t a fan of seafood but he loved this casserole. SCORE!


  • 6 oz no-yolk noodles
  • 1 tbsp butter
  • 1 medium white onion, minced fine
  • 3 tbsp flour (gluten free use rice flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry (optional) I chose not to use this – mainly because I was being cheap. 🙂
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 (5 oz) cans tuna in water, drained
  • 4 oz 50% reduced fat sharp cheddar
  • butter flavored cooking spray – (I just used olive oil flavored cooking spray)
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs

1. Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

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2. Chop the onion

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3. 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.

photo 3

4. Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

5. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

photo 4
6. Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.

photo 1 (1)

7. Pour into casserole and top with Parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

photo 2 (1)


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For full recipe and other pics go here.


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Filed under Life in Chesapeake Beach

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