Q1: What is the absolute, number one secret to a creamy casserole sauce that is made from scratch and not from a can?

The secret is a classic, simple roux . By whisking a little bit of flour into your melted fat (in this case, the olive oil and butter) and letting it cook for a minute, you are creating a perfect, stable thickener. When you slowly whisk in your milk and your broth, this roux will transform your liquids into a beautifully smooth, rich, and velvety cream sauce.

Q2: Can I make this casserole ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: How do I prevent my pasta from getting too mushy in a baked casserole?

The most important trick is to undercook your pasta slightly during the initial boiling step. By cooking it for about 1 to 2 minutes less than the package directs, you are ensuring that it is still perfectly al dente . The pasta will then continue to cook and to absorb the sauce in the hot oven, resulting in a perfect, tender texture, not a soft and mushy one.

Q4: Can I make this recipe dairy-free?

Yes! To make this recipe dairy-free, simply substitute the butter with your favorite vegan butter substitute or more olive oil , use an equal amount of an unsweetened, full-fat plant-based milk (like an oat or a cashew milk), and use your favorite brands of high-quality, dairy-free, shredded cheddar and Parmesan cheese substitutes.

Q5: What is the best kind of tuna to use for a casserole?

For the best flavor and texture, a high-quality, solid white albacore or a chunk light tuna that is packed in water is the perfect choice. It has a wonderfully firm texture that will hold up beautifully in the creamy sauce without becoming mushy, and it has a clean, fresh flavor.

Healthy & Creamy Tuna Noodle Casserole (From Scratch!)

Tuna Noodle Casserole (From Scratch!)

A healthy, from-scratch recipe for a classic Tuna Noodle Casserole. This comforting one-pot (mostly) meal features a creamy sauce made with a simple roux, milk, and broth, avoiding canned soups. The sauce is packed with sautéed vegetables like onions, carrots, and mushrooms. Cooked egg noodles, flaked tuna, and peas are then folded into the creamy sauce along with cheddar cheese. The casserole is transferred to a baking dish, topped with a crunchy mixture of Parmesan cheese and whole wheat breadcrumbs, and baked until hot and bubbly.

Author: Evelyn

Ingredients

2 Tablespoons olive oil
1 medium onion, diced
1 Tablespoon minced garlic
2 medium carrots, diced
8 ounces sliced mushrooms
3 Tablespoons all-purpose flour
2 cups chicken or vegetable broth
1 cup milk of choice
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1 1/2 cups peas (frozen or canned)
2 teaspoons Dijon mustard
1 cup shredded cheddar cheese
12 ounces egg noodles, cooked
2 (5-ounce) cans tuna, drained
1/4 cup grated Parmesan cheese
1/4 cup whole wheat breadcrumbs
Optional additions: 1 cup steamed broccoli, 2 cups chopped kale

Instructions

Preheat the oven to 375°F. Cook the egg noodles according to package directions until al dente.
While the noodles cook, heat the olive oil in a large pot or Dutch oven. Add the diced onion and sauté for 5-7 minutes.
Add the diced carrots, minced garlic, and sliced mushrooms. Sauté for an additional 5-7 minutes until tender.
Whisk in the flour until blended, then gradually whisk in the broth and milk until smooth.
Bring the sauce to a boil, stirring constantly. Cook and stir for 2-3 minutes until it has thickened.
Remove the pot from the heat. Stir in the salt, pepper, thyme, peas, Dijon mustard, and the shredded cheddar cheese until the cheese is melted.
Gently fold in the cooked and drained noodles and the drained tuna.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, mix together the Parmesan cheese and the breadcrumbs. Sprinkle this mixture over the top of the casserole.
Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5-10 minutes, until the topping is golden brown and the casserole is bubbly.
Let it rest for a few minutes before serving.

Notes

This ‘healthy’ version of the classic casserole is made completely from scratch, avoiding canned condensed soups.
The two-stage baking process—covered first, then uncovered—ensures the casserole heats through evenly while allowing the breadcrumb topping to get nicely browned and crispy.
You can easily add more vegetables like steamed broccoli or chopped kale to the filling for extra nutrients.

Find it online: https://cookupjoy.com/healthy-creamy-tuna-noodle-casserole/