Tuna Casserole

Show: Healthy Appetite with Ellie Krieger Episode: Retro Fit

Rated: 4 stars out of 5Rate itRead users' reviews (24)

Cook Time:
45 min
Level:
--
Yield:
6 servings, serving size, 2 1/2 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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Ingredients

5 slices whole-wheat bread, crusts included
1 tablespoon canola oil
1 small onion, chopped (about 1 cup)
1 large stalk celery, finely diced (about 1/2 cup)
1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
1/4 cup all-purpose flour
3 cups 1 percent milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained

Directions

Preheat oven to 425 degrees F.

Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).

Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

Per Serving:

Calories 500; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 49 g; Carb 56 g; Fiber 11 g; Cholesterol 75 mg; Sodium 990 mg

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Comments & Reviews

recipe Tuna Casserole
Kathie Odenton, MD 09-19-2009
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Yummy! Great filler food!
Rated: 4 stars out of 5

We took into account others' comments and added garlic to the vegetable mixture. We felt the vegetable measurements were a... little scrimpy, so we added (almost doubled) celery, broccoli, and peas. Next time we will add more mushrooms since they contributed a slight, but noticeable, flavor layer. The sauce was rather bland but came to life with some salt and pepper. We used a mixture of store bought bread crumbs and panko for the topping and thought the topping was the crowing jewel. I set the oven to 410 degrees and the panko/breadcrumbs were golden in about 15 minutes. The very mild tuna taste made the final dish delicious! It will go on our list as an absolute do over!Read more
recipe Tuna Casserole
lola Huntley, IL 06-26-2009
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So easy and yummy
Rated: 5 stars out of 5

I've never tried to make tuna casserole before and was glad that this recipe was so easy and quick to make, and very... delicious. I'm also appreciative of the healthy ingredients. A tiny modification: I added a clove a garlic and some chopped bell peppers. Read more
recipe Tuna Casserole
Brenda Wexford, PA 05-06-2009
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Delicious Comfort Casserole
Rated: 5 stars out of 5

We are enjoying this tonight. I doubled the recipe because I wanted to use the whole box of pasta and it filled my pampered... chef 9 by 13 stone baker to the brim. It would have been great with no changes from me but I never cook without modifying. I added roasted red pepper chopped (Vlasic from a jar) a little sour cream in place of some of the milk and four large cloves of garlic to the onion mixture. So that my children would not notice the mushrooms, I ground them up in the food processor, leaving us with great mushroom flavor in the souce without the rubbery bites. I added at least 2 t kosher salt and black and white pepper. I would suggest tasting the sauce and adjusting seasoning until you have it the way you want. Oh yes, I grated some very good parm reg into the sauce too. The sauce thickened nicley. Some people complain that it is bland, I would point out that you should taste the sauce before you mix it in with the pasta. Also, sometimes flavors are meant to be rather subtle and it's probably appropriate for tuna casserole to be subtly flavored.Read more
recipe Tuna Casserole
KELLY canonsburg, PA 05-03-2009
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Healthy with a good taste
Rated: 4 stars out of 5

My whole family liked it. I espically liked it because I was able to get a lot of veggies into my 6 year old son. I liked... the idea of making you own sauce. It was a great way to stay away from all of that processed foods like can soups. They have nothing but sodium and artificial flavoring. Read more
recipe Tuna Casserole
julie iowa, LA 02-21-2009
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WASN'T SURE HOW TO RATE THIS
Rated: 4 stars out of 5

I have not tried the original recipe b/c of the reviews. I made quite a few changes. I used 4 slices wheat bread and added... 1/4 cup italian panko bread crumbs. I used olive oil and 1 1/2 tbs butter. I used 1 medium onion, 6 cloves of garlic and 2 large stalks of celery. I also used 12 oz of broccoli and peas, as well as 16 oz. of mushrooms. I then added 1/3 cup white wine to the mixture and used 3 cups milk and 1 cup fat free half and half. The only extra flavors I added were dried thyme and fresh italian parsley. To us the only other thing it needed was cheddar cheese. I added to the top of half of the casserole for my husband. I used smart taste ronzoni macaroni (it's what I had). I feel like 425 is a little high b/c it did start to brown too early. This recipe was still healthy and will go along way. It made a huge dish. Read more
recipe Tuna Casserole
Stacy Munster, IN 01-30-2009
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bland and dry
Rated: 2 stars out of 5

Definitely bland and took forever to make. Had hardly any sauce. Yuck