Healthy Tuna Noodle Casserole

Our family loves this lightened-up, nourishing version of tuna noodle casserole without the junk!

Benefits of Tuna

  • High in protein
  • Great source of essential vitamins and minerals
  • High in omega-3 fatty acids which is beneficial for heart health and has shown to lower the risk of chronic disease

Our favorite brand of canned tuna – it has minimal fishy smell and taste, the lowest rating of heavy metals, and is delicious!

This is the no salt seasoning that I prefer (from Costco). I also really like the green cap no salt one from Aldi. I use the no salt ones because I like to decide on my own amount of salt while using a hearty amount of seasoning.

Ingredients

1 Tbsp oil (I use avocado)

15oz canned tuna (3 cans)

1 small onion, diced

1 tsp garlic

⅓ cup white cooking wine

1 Tbsp coconut aminos

1 Tbsp yellow or dijon mustard

1 Tbsp lemon juice

1 Tbsp (not tsp) no salt, all purpose seasoning (something similar to picture above)

1 tsp lemon pepper seasoning

½ tsp italian seasoning

½ tsp black pepper

1 tsp salt (or to taste)

4 Tbsp grated parmesan (more for topping)

zest of ½ lemon

1 bag of frozen peas

⅓ cup cottage cheese or greek yogurt

4 Tbsp cornstarch

3 Tbsp milk

3 cups of cooked pasta (I used elbow noodles)

Directions

Heat oil in large saute pan and add garlic, onion, all of the seasonings, cooking wine, lemon juice, mustard and coconut aminos. Cook on medium heat until aromatic and onions are soft. Add drained tuna and frozen peas and let simmer.

In a blender, combine cottage cheese (or yogurt) with milk and cornstarch.

Add blended cottage cheese mixture to saute pan and combine thoroughly. Add parmesan and lemon zest. Add cooked pasta and combine well. Allow everything to simmer until slightly thickened, then transfer to a 9×9 pan.

Top with parmesan cheese to liking. Serve immediately or if desired, you can pop it into the oven on low broil for about 5 minutes until the topping is crispy and brown.

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