The much wordier title for this post would have been The-Tuna-Noodle-Casserole-for-when-you-want-something-comforting-but-you-also-want-to-eat-some-veggies-because-you’re-an-adult-and-its-the-responsible-thing-to-do. Buttttt let’s focus on the craving part of this casserole because that was really the catalyst for its creation.
I don’t know what came over me the other day. I would never consider myself a casserole person, but I had picked up some Banza pasta and a few cans of tuna from Costco and every time I caught a glimpse of them in the pantry I couldn’t shake the idea of turning them into a tuna noodle casserole.
I don’t know that tuna casserole is something I grew up with (correct me if I’m wrong mom?). I don’t even know that I can recall many, if any, times in my life I had eaten tuna noodle, so this craving really caught me off guard.
To satisfy the craving though, as mysterious as it was, while simultaneously respecting my adult desire to squeeze veggies into every meal I created this healthy riff on the classic that I may or may not have grown up with and I am certain it will be a staple from here on out. So here you go, a comforting casserole that also feels like a nourishing option for a weeknight dinner that reheats well as lunch the next day.
I used Banza pasta because I like the added protein and fiber it brings, but feel free to use another pasta if you prefer.
Tuna Noodle Casserole For That Random Craving
10 ounces dry Banza rotini pasta
3 tablespoons butter, divided
1 white onion, diced
1 teaspoon dried thyme
Salt and pepper, to taste
1/4 cup all purpose flour
1 3/4 cup whole milk (unsweetened almond milk or coconut milk work well too)
½ teaspoon garlic powder
3/4 cup cup grated cheddar cheese
2 (7 ounce) cans tuna, drained
1 1/2 cup frozen peas
2 cups fresh spinach, chopped
Salt and pepper, to taste
For the topping:
1/2 cup breadcrumbs
1 tablespoon butter
Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil. Or use a 12 inch cast iron like I did.
Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
Cook your onions: Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, thyme and salt and pepper. Stir occasionally until mushrooms and onions are cooked down about 4-6 minutes. Transfer to a bowl.
In the same skillet you cooked the onions, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in the milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up. If it gets too thick, add in ¼ cup more milk.
Once thick, turn off the heat and stir in garlic powder, parmesan cheese. salt and lots of freshly ground black pepper.
Stir in cooked noodles, onions and onion mixture, drained tuna, peas, and spinach. Season again with salt and pepper, to taste. Pour mixture into your prepared baking pan.
In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 20-30 minutes. Remove from the oven and enjoy!
