Description
This high-protein tuna noodle casserole is creamy, balanced, and comforting without being heavy. It uses simple ingredients and bakes into a nourishing, satisfying meal.
Ingredients
8 oz chickpea or regular rotini pasta
2 tablespoons olive oil
1 large yellow onion, chopped
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon sea salt
3 tablespoons all-purpose or gluten-free flour
1 cup unsweetened almond milk
1 cup vegetable broth
½ cup shredded cheddar cheese
Two 5 oz cans albacore tuna, drained
1½ cups frozen peas
½ cup shredded Parmesan cheese
¼ cup almond meal or breadcrumbs
Instructions
1. Cook pasta until just tender. Drain and set aside.
2. Preheat oven to 375°F and grease a 9×9-inch baking dish.
3. Heat olive oil in a skillet. Sauté onion and mushrooms with salt and pepper for 5–7 minutes.
4. Add garlic and cook 1–2 minutes.
5. Stir in flour to coat vegetables.
6. Slowly add almond milk and broth. Simmer until thickened, 10–12 minutes.
7. Remove from heat and stir in cheddar until melted.
8. Mix in pasta, peas, and tuna.
9. Transfer to baking dish. Top with Parmesan and almond meal.
10. Bake 20–25 minutes. Broil 1–2 minutes if desired.
Notes
Use chickpea pasta for extra protein and fiber. Cottage cheese can replace part of the cheddar if blended smooth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Healthy Comfort Food
- Method: Baking
- Cuisine: American