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!