One of my guilty pleasures is tuna noodle casserole, but it’s not always the healthiest dish. I wanted to make a version that was healthier, while still retaining the creamy goodness of the casserole I love. My solution? Adding goat cheese!
You have to try it to believe how savory this dish is, even without all the butter and cream. I also chose not to give it a breadcrumb topping, but that can be added just before you pop it into the oven, if you prefer.
- 8 oz of egg noodles
- 4 oz of goat cheese
- 1 medium onion, finely chopped
- 1.75 cups of broth (veggie or mushroom recommended)
- 0.25 cup of white wine
- 15 oz of yellowfin tuna (around 3 tuna steaks).
- 8 oz of baby portabella mushrooms, sliced or chopped.
- 2 cups frozen peas (thawed)
- 3 tbsp flour (I used oat flour, but whole wheat will also do)
- 2 tbsp olive oil
- Salt to taste
- Cook the noodles until they are almost done and set aside.
- Pre-heat the oven to 375F.
- In a saucepan, add 1 tbsp olive oil and your tuna. Lightly salt and cook for about 4 min on each side (until cooked through and flaky). Chop finely and set aside.
- In the same saucepan, add another 1tbsp of olive oil and the chopped onion. Cook until the onions are tender and turning opaque.
- Add flour to the onions and mix to coat, while continuing to cook for another 1-2 minutes.
- Add the broth and wine and bring to a boil, using a whisk to combine the onions and flour into the liquid. Turn the heat down when it thickens.
- Add the goat cheese and whisk until you completely incorporate the cheese into the sauce.
- Add the tuna, mushrooms, and peas and continue to cook for another minute, mixing well.
- Combine the noodles with the sauce, mixing well to combine. Then add to a 9×12″ pan and spread evenly.
- Cook at 375F for 25 minutes.
Makes 8 servings. 300 calories per serving.