Monday, September 27, 2010

I love re-vamping a classic!

I think it is so fun to take a classic recipe, such as Tuna Noodle Casserole, and give it a healthy update! I really don't use many canned foods (Soups,sauces,etc), so this recipe is completely from scratch. It's one of my husband's favorites- and I actually enjoy it as well.

I used Baby Bella Mushrooms, Yellow Onion, Celery, Green Olives, Tuna in Water, Low Fat Mozzarella, Fresh Grated Parmesan, Skim Milk, Olive Oil and Healthy Harvest Egg Noodles (Whole Wheat).

I cooked my mushrooms first to get a little color on them. Cook in 2 tsps of olive oil over Medium heat until they just start to brown.

Chop 2 ribs of celery (leaves too) and 1 small onion. 

Add to the mushrooms and cook until soft.

In a separate pot- boil the water for the noodles. I used 3/4 of the bag.

To the mushroom/onion/celery mixture, I add an additional tsp of olive oil and 2 TBS of flour. Cook 1 minute and slowly stir in 3 cups of skim milk. Drain and add 2 cans of tuna (in water) and 1/2 cup of fresh grated parmesan. Most classic recipes call for Pimentos- we just use green olives with the pimento :) I added about 12 Queen sized olives, sliced.

Grease a 9x13 pan and add the pasta and mushroom sauce. Stir to combine and top with 1 cup of Mozzarella cheese. Bake at 350 degrees for about 20 minutes, or until the cheese starts to brown.

This recipe makes a lot- but it freezes really well and my hubby can eat it for days!


  1. Mmmmmmmm! Tuna casserole is one of my favourite things in the whole world. I'll definitely be making this one!! Thanks for sharing :)

  2. I love tuna recipe isn't as figure-friendly as yours is though...great post, Kathleen!