One of my favorite meals as a child was my grandma’s Tuna Noodle Casserole. I am ecstatic to be able to share this recipe that has been converted to fit a healthy lifestyle.
This Tuna Noodle Casserole is quintessential comfort food. It tastes like the casseroles we grew up eating in cooler months, is filling and sticks with you without being a brick in your stomach. For me it brings back memories of making pasta with my grandma and making this dish for family dinners.
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My grandma’s recipe used condensed soup along with crushed potato chips and homemade pasta which really doesn’t work for my Trim Healthy Mana journey and doesn’t keep my blood sugars stable, so off I went to the kitchen after buying a stainless steel noodle press like this one.
How I Replaced Unhealthy Pasta with Healthy Homemade Pasta
Using my Homemade Pasta Dough, I was able to make uniform noodles that hold up well to sauces , and baking in the oven. This pasta dough just keeps getting better and better. Allowing me to make recipes that are similar in texture as well as taste to those made with traditional egg pasta.
How to Replace Creamy Condensed Soup
You can replace creamy condensed soup in casseroles in a couple of different ways. My personal favorite is in this recipe for tuna noodle casserole.It is creamy yet not loaded with cream cheese piling on calories when they just aren’t needed. But if you prefer a richer sauce you can add 1- 2 Tablespoons of cream cheese to the soup mixture.
How I get a Crunchy Topping on My Grandma’s Tuna Noodle Casserole
One thing that eludes many of us is the ability to get a crunchy style topping on casseroles and oven bakes when using alternative ingredients. I have found that this Mama’s Bake & Fry Mix works well. I keep a batch made up in my pantry to use for casseroles, baked fish like this Crunchy Sriracha Cod and for anything that needs breading.
- Serves: 6
- Serving size: 1½ cups
- Calories: 145
- Fat: 7g
- Carbohydrates: 4g
- Sodium: 442mg
- Fiber: 2g
- Protein: 17g
- Cholesterol: 34mg
- 8 ounces fresh mushrooms (sliced)
- 1 tablespoon unsalted butter
- 2 cups chicken broth
- ¼ cup heavy cream
- ½ teaspoon xanthan gum
- salt and pepper (to taste)
- Homemade Pasta Dough (Pressed into fettuccine noodles)
- 11 ounces tuna in water (I used the family size pouch)
- 8 ounces frozen broccoli flowerets
- Saute the mushrooms in butter, add chicken broth allow to simmer for about 5 minutes. Stir in heavy cream/ Sprinkle the xanthum across the top of liquids while wising to combine. heat on low until thickened slightly. Set aside
- Prepare pasta dough and form into noodles.
- :Put your noodles in your casserole dish. Pour soup mixture over the pasta and stir in tuna and broccoli florets. Sprinkle top with Bake & Fry mix.
- Bake at 350 for 30 - 40 minutes.