Healthy Tuna Noodle Casserole

PREP TIME:10 minutes

COOK TIME:45 minutes

TOTAL TIME:55 minutes

SERVINGS:4

Ingredients  

8 oz gluten free pasta

2 Tablespoons olive oil

1 large yellow onion, chopped

8 oz mushrooms, sliced

2 cloves garlic, minced

1 teaspoon ground pepper

1 teaspoon sea salt

3 Tablespoons all-purpose flour, or gluten-free all-purpose

1 cup unsweetened almond milk

1 cup vegetable broth

½ cup shredded cheddar cheese

2 5 oz canned tuna, drained

1 ½ cups frozen peas

½ cup shredded Parmesan

¼ cup almond meal or breadcrumbs

Instructions 

• Cook noodles according to package until al dente, drain and set aside.

• Preheat oven to 190º and spray a 9×9 casserole dish with cooking spray.

• While pasta is cooking heat oil in a large pan over medium heat and saute onion and mushrooms with ground pepper and salt until onion is translucent and fragrant and mushrooms have cooked down, about 5-7 minutes.

• Add garlic and cook for an additional 1-2 minutes.

• Add flour to veggies and mix to coat.

• Slowly add almond milk and veggie broth. Bring mixture to boil, then reduce to a simmer, mixing often until sauce thickens, about 10-12 minutes.

• Remove from heat and stir in cheddar cheese until melted.

• Mix in noodles, peas and drained tuna and pour into prepared baking dish.

• Top with parmesan cheese and almond meal or breadcrumbs.

• Bake for 20-25 minutes. Broil for a 1-2 minutes to brown the top. Regular pasta takes closer to 25 min.

Nutrition

Serving: 1/4 recipe | Calories: 552kcal | Carbohydrates: 53g | Protein: 43g | Fat: 20g