I found this recipe for Skinny Tuna Noodle Casserole (from skinnytatste.com) on Pinterest.
It's super yummy! The last tuna casserole I made was very cheesy and
the tuna was overpowering. This one offered a nice mix of flavors!
Here is the recipe (my modifications are in red):
6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free) I used 8oz of Publix spaghetti noodles
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk I used 2%
1 oz sherry (optional) I didn't have any, so I left this out..but I will use next time to enhance flavor
10 oz sliced baby bella mushrooms I used white mushrooms (because they were on sale)
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained (I used albacore) I used chunk white albacore
4 oz 50% reduced fat sharp cheddar (I used Cabot) I used Kraft (because it was on sale)
butter flavored cooking spray I used regular PAM
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs I used regular, non-seasoned breadcrumbs
DIRECTIONS:Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.