Updated Tuna Noodle Casserole
This dish is comforting and nostalgic from childhood. I’ve always loved tuna noodle casserole but my adult tastebuds needed something lighter and more nutrient dense. Thank you chickpea pasta and extra veggies🙌🏼.
And, with COVID-19 quarantine, we prefer to grocery shop less often so this recipe is perfect. Reason being that most of the ingredients can hang out in your pantry or freezer for awhile and be ready to go when the craving strikes!
INGREDIENTS
8 oz Banza chickpea penne pasta (approx 2 cups dry)
1 tablespoon butter
1 large shallot or onion, minced (about 1/2 cup)
3 tablespoons flour
2 1/2 cups chicken broth
1 cup baby bella mushrooms, sliced
1 cup green beans, snipped and cut in half (or green peas. If frozen, thaw first.)
1 cup carrots, diced
2 (5 oz) cans tuna (Be picky about your tuna here, it tastes so much better. I highly recommend Albacore Wild Tuna from Wild Planet or the Safe Catch brand as you do not have to drain because there is no added oil, water, or fillers!)
1/2 cup shredded sharp cheddar cheese or preferred cheese (I’ve also used havarti)
2 tablespoons cotija cheese or Parmesan, optional*
2 tablespoons seasoned breadcrumbs (I crushed up and used leftover seasoned pita croutons from a salad kit!), optional*
Directions
Cook the pasta until al dente (slightly undercooked). I love cooking with Banza pasta made out of garbanzo beans because it has more protein and fiber and less carbohydrates than regular pasta. Tip: rinse under cold water when done cooking to remove the starches
Preheat the oven to 375 degrees and spray a 9 x 12 baking dish with cooking spray.
In a large skillet on medium heat, melt the butter. Add the shallot and cook until softened.
To the skillet with shallot, add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.
Slowly whisk in 1.5 cups of the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the remaining cup of chicken broth and bring to a boil.
When boiling, add the mushrooms, green beans/peas, carrots, salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
Add tuna, breaking up into chunks, and stir into mixture.
Remove mixture from heat, add 1/4 cup of the cheese and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
Pour mixture into the baking dish and top with remaining 1/4 cup of shredded cheese as well as cotija cheese or Parmesan and breadcrumbs, if using. Bake for about 20-25 minutes.
adapted from Skinnytaste
