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Spinach & Tuna Noodle Casserole

Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans.

Active Time
Total Time
1 hr 10 mins
Yield
Serves 8

How to Make It

1. Step
Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
2. Step
Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside. Dry the pot.
3. Step
Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes. Stir in sherry, soy sauce, salt and pepper and cook until almost all the liquid has evaporated, 2 to 4 minutes more. Sprinkle flour over the vegetables, stir to coat and cook for 30 seconds.
4. Step
Increase heat to high, add 1/2 cup broth and stir until starting to boil. Add the remaining 1 1/2 cups broth, milk and mustard; bring to a boil and cook, stirring often, until the sauce thickens, about 2 minutes. Add tuna, spinach and the reserved noodles; cook, gently stirring often, until heated through, about 3 minutes. Transfer to the prepared baking dish.
5. Step
Combine breadcrumbs and cheese in a small bowl. Stir in the remaining 1 tablespoon oil and sprinkle over the casserole. Bake until the sauce is bubbling and the topping is golden brown, 20 to 25 minutes.

Ingredients

  • 6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 10 ounces mushrooms, sliced
  • 3 tablespoons dry sherry
  • 2 teaspoons reduced-sodium soy sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ cup white whole-wheat flour or all-purpose flour
  • 2 cups low-sodium chicken broth, divided
  • 1 cup reduced-fat milk
  • 2 teaspoons Dijon mustard
  • 2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked
  • 10 cups baby spinach or 4 cups frozen chopped spinach (thawed)
  • 1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat
  • ¾ cup grated aged Cheddar cheese

Tags

Low-CalorieBone HealthHealthy AgingHealthy ImmunityHealthy PregnancyLow Added Sugars

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