Lighter Tuna Casserole by Gimme Some Oven.
8 ounces wide egg noodles
1tbsp butter or olive oil
1 medium white or yellow onion, peeled and diced (about 1.5 cups)
2 large carrots, peeled and diced (about 1 cup)
3 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk
2tsps Italian seasoning, homemade or store-bought
1/4tsp freshly-ground black pepper
6oz baby Bella or button mushrooms, sliced
1 cup frozen peas
3 (5oz) cans tuna in water, drained
1 cup reduced-fat shredded sharp cheddar cheese
2tbsp Panko breadcrumbs
Preheat oven to 400°F.
Cook egg noodles al dente in a large pot of generously-salted water in a large stockpot according to package instructions. Drain and set aside.
Meanwhile, as the water for the noodles is cooking, melt butter (or olive oil) in a large saute pan over medium-high heat. Add onion and carrots, and saute for 5-7 minutes, or until both are soft. Add garlic and saute for 1 more minute until fragrant. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, Italian seasoning, salt, pepper, mushrooms, peas and tuna. Continue cooking, stirring occasionally, until the mixture reaches a simmer and thickens and the mushrooms are cooked, about 4-6 more minutes.
Once the noodles are ready, add the sauce mixture to the (drained) noodles, and toss to combine. Stir in the cheddar cheese until it is evenly combined. Then you can either serve the pasta as-is at this point, or continue on to bake it.
If you are baking the casserole, pour the noodles into a greased 9 x 13-inch baking pan. Sprinkle the Panko breadcrumbs evenly on top of the pasta, then mist with some cooking spray. (Or I prefer to use olive oil in a Misto.) Bake for 18-20 minutes, or until the top of the pasta is slightly crispy and golden, and the filling is bubbly on the sides.
Remove and serve warm.
Thank you, Gimme Some Oven, for this amazing recipe and easy how to!