So Josh has been subtly hinting that he really wanted tuna noodle casserole for dinner this weekend so I surprised him and made it tonight. Taking health into consideration, here is my version of tuna noodle casserole.
Side note, when i typed this up, it defaulted to tuna poodle casserole- there are no poodles in this casserole.
6 oz yolk free noodles
1 tbsp butter
1 medium onion
3 TBSP whole wheat flour
1 3/4 cup fat free broth (you can use chicken, we used veggie)
1 cup almond milk
10 oz mushrooms
2 cups peas
10 oz canned tuna
4 oz sharp cheddar
2 TBSP parmesan cheese
Cook the noodles per the directions on the bag that you purchase- use 6-10 oz. We used 10. Josh is a pro body builder. You do the math
While that is boiling, in a skillet, melt the butter and the onion together for 5 minutes on medium heat. Add in a pinch of salt and flour. Stir for 3 minutes. Add broth. Once boiling, add milk. Once that boils, add peas and mushrooms. Simmer on medium, mixing occasionally until it thickens (less than 10 minutes). Add drained tuna and simmer another minute.
Turn off heat. Add sharp cheddar. Stir until melted. Add noodles and mix until everything is coated.
Spray a 9x12 pan and pour casserole. Sprinkle on parmesan cheese. Bake at 375 for 20 minutes.