Skinny Tuna Noodle Casserole | A Sweet Pea Chef

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Add brown rice noodles to a pot of boiling, salted water and cook until al dente, about six to seven minutes. Drain and set aside.

In a large, deep skillet, heat olive oil over medium-high heat and add diced yellow onion and sliced celery. Cook until soft, about five minutes.

Add diced mushrooms and minced garlic to the skillet and cook until tender and starting to turn golden, about three to four minutes.

Sprinkle in chickpea flour and stir to fully incorporate.

Slowly stir in low-sodium chicken broth and unsweetened almond milk until well combined, increasing heat to bring to a low boil.

Reduce heat to a simmer and cook, stirring frequently for about five to eight minutes or until the mixture starts to reduce and thicken.

Add canned tuna and frozen peas to the pot, stirring for another minute to heat through.

Add the cooked and drained noodles to the sauce and mix well until everything is evenly coated.

Pour the mixture into a lightly greased 9-by-12 casserole dish and top with a mixture of Parmesan cheese and almond meal.

Place the casserole into a 375°F oven and bake for 20 to 25 minutes or until the top is crisp and golden brown.

Sprinkle fresh Italian parsley over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens