Description
A modern, healthy twist on the classic Tuna Noodle Casserole. Made with homemade creamy sauce, fresh mushrooms, and a crunchy Panko topping. No canned soup!
Ingredients
Scale
- 12 oz Egg Noodles
- 2 cans Tuna (drained)
- 8 oz Cremini Mushrooms
- 2 cups Milk
- 1 cup Chicken Broth
- 1 cup Cheddar Cheese
- 1 cup Frozen Peas
- 1/2 cup Panko
Instructions
- Boil noodles until al dente; add peas at the end. Drain.
- Sauté mushrooms, onions, and celery. Remove.
- Make a roux with butter and flour; whisk in milk and broth to make sauce.
- Stir cheese and lemon into sauce. Combine with noodles, veggies, and tuna.
- Bake with panko topping at 375°F for 20 minutes.
Notes
- Sauce: Using homemade béchamel instead of canned soup reduces sodium and improves texture.
- Tuna: Use solid white albacore for the best texture.
- Storage: Freezes well before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Keywords: Modern Tuna Noodle Casserole, Healthy Tuna Casserole, No Soup Tuna Casserole, Tuna Pasta Bake, Easy Family Dinner, Comfort Food Recipe