Skinny Tuna Noodle Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 small onion, finely diced
  • 1 tablespoon coconut oil or butter
  • 3 tablespoons all-purpose flour or whole-wheat
  • 2 cups fat-free chicken stock
  • 3 cups fat-free milk
  • 8 ounces sliced mushrooms
  • 1 cup frozen peas
  • 4 ounces fat-free cheddar cheese, shredded
  • 2 tablespoons Parmesan cheese, shredded
  • 2 cans (5 ounces each) Genova Tonno Tuna
  • 6 ounces pasta noodles
  • 2 tablespoons whole-wheat breadcrumbs
  • pesto (optional, for an added Mediterranean twist)
  1. In a large skillet, place the diced onion and coconut oil or butter. Saute over medium-heat for 5 minutes. Whisk in the flour, then slowly add in the chicken stock while whisking at the same time. Once the flour has incorporated into the chicken stock, add in the milk and whisk together. Simmer over medium-heat until the sauce has thickened.
  2. Add in your mushrooms and peas, stir and allow the sauce, mushrooms and peas simmer until the mushrooms are tender. While the mushrooms are cooking, make your noodles according to the back of the package. You will want the noodles al dente.
  3. Whisk in the cheddar cheese, parmesan cheese, and canned tuna. Mix the noodles in with the sauce, and place into a 9x13 baking dish. Sprinkle the breadcrumbs on top and broil on high until the breadcrumbs are browned.
  4. For a unique Mediterranean twist, add pesto on top.
Recipe by Gal on a Mission at