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!
Recipe courtesy of Ellie Krieger
Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings, serving size, 2 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings, serving size, 2 1/2 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 5 slices whole-wheat bread, crusts included
  • 1 tablespoon canola oil
  • 1 small onion, chopped (about 1 cup)
  • 1 large stalk celery, finely diced (about 1/2 cup)
  • 1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
  • 1/4 cup all-purpose flour
  • 3 cups 1 percent milk
  • 1 cup low-sodium chicken broth or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
  • 1 (10-ounce) box frozen chopped broccoli, thawed
  • 1 (10-ounce) box frozen peas, thawed
  • 4 (6-ounce) cans chunk light tuna in water, drained

Directions

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tuna Casserole

Recipe courtesy of Ellie Krieger

Tuna Noodle Casserole

Recipe courtesy of Kelsey Nixon

Chianti "Tuna"

Recipe courtesy of David Rocco

Tuna Meatballs

Recipe courtesy of David Rocco

Ahi Tuna

Recipe courtesy of Ryan Dehn

Tuna Spiedini

Recipe courtesy of Giada De Laurentiis

Tuna Tartare

Recipe courtesy of Bathtub Gin

Tuna Tartare

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Simply Baking

7:30am | 6:30c

Simply Baking

8:30am | 7:30c

Simply Baking

9:30am | 8:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here