RECIPE OF THE WEEK || Healthy Tuna Noodle Casserole

Mar 21

healthy tuna noodle casserole 🌱

Yall. IDK about you but I love a good warm bowl of comfort esp this time of year. This one takes me back to childhood days except I’ve elevated it with extra veggies and more protein. If you happen to have a jar of TJ’s Everything But the Leftovers then it’s a MUST in this recipe…and if not…be sure to snag some next holiday season bc it’s perfect for comfort food dishes. Either way you’re gonna love this one as a quick weeknight dinner OR lunch prep for the week.

Here’s what you need 👇🏼

3 cans/packets of tuna (I love to use the sweet + spicy kind)

1 small onion, finely chopped

1/2 carton of mushrooms, finely chopped

1 box gf (I like to use lentil/chick pea) pasta

frozen peas + carrot blend

olive oil

1 tbsp flour

1/2 cup almond milk

1/2 cup veggie broth

TJ’s Everything But The Leftovers Seasoning (optional, can sub garlic powder)

bread crumbs

Here’s how I did it 👇🏼

① Preheat oven to 350

② Heat a pan with 1 tbsp of olive oil. Add mushrooms and onions and sauté until soft.

③ While that cooks, start + cook your pasta according to the package. About halfway thru I add the frozen peas + carrots into the past to cook. Drain together and set aside.

④ In the saucepan, add in 1 tbsp flour and the TJ’s seasoning. Stir to incorporate. Let the mixture cook down for a minute.

⑤ Whisk in almond milk + veggie broth and whisk. The sauce should begin to thicken.

⑥ Add pasta/peas + carrots, tuna, and sauce into a large bowl and combine. Pour mixture into a baking dish and top with breadcrumbs. Bake in oven for 15 minutes, broiling at the end for added crispiness.

Love/Comment if you’re adding to your meal plan this week. Tag me once you do bc I love to see what you’re cooking. And definitely save for later.

🖤🤟🏼