Tuna Noodle Casserole
This Tuna Noodle casserole takes the traditional recipe and turns it into a healthier version.
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Servings: 6 servings
Ingredients
- 16 oz spaghetti pasta
- 2 cups baby spinach
- 3 Tbsp cooking oil
- 1 small onion - chopped
- 2 celery stalks - chopped
- 3 garlic cloves - minced
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp ground pepper
- ⅓ Tbsp all purpose flour - or gluten free flour
- 1 cup milk - dairy or non dairy
- 2 cans canned wild tuna - drained
- 1 cup frozen peas - or canned
- 1 cup shredded mozzarella - optional
- 1 cup crushed tortilla chips - optional
Instructions
- Cook spaghetti pasta according to package instructions. Break the noodles in half while adding them to the pot of boiling water. Once cooked, drain and rinse under cold water. Add the noodles to the casserole dish. Set aside.
- In a frying pan, add spinach and drizzle with a small amount of cooking oil. Cook for 1-2 minutes or until spinach starts to wilt. Scoop into casserole dish and set aside.
- In the same frying pan over medium high heat, add 1 Tbsp of cooking oil along with minced garlic, onion and celery. Cook until onion turns translucent.
- Add the spices to the frying pan: cumin, garlic powder, paprika, salt and pepper. Add 2 Tbsp cooking oil, flour and milk. Stir until the liquid starts to thicken into sauce. This should happen quickly in about 1-2 minutes. Remove from heat and pour sauce mixture overtop of spaghetti noodles.
- Preheat the broiler.
- Add the frozen peas, canned tuna, and shredded cheese to the casserole dish. Mix everything together. Broil for 1-2 minutes to allow cheese to melt and peas to warm through.
- Serve with extra shredded cheese and crushed tortilla chips (optional).
Nutrition
Calories: 436kcal
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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