Not Your Grandma's Noodle Casserole

Inspiration: grandma
Prep: 30 minutes
Cook: 25 minutes
Serves: 6

Description: Many American's grew up on tuna noodle casserole. I remember my grandma making it for us regularly. I have made it here and there through the years and crave it from time to time. This version is lighter, healthier, has more veggies, but still cheesy and comforting. 

Ingredients:
 6 oz noodles
1 tbs butter
1 medium onion, minced
3 tbs flour
1 1/2 cups of chicken broth
1 cup of milk
10 oz of mushrooms sliced into small pieces
1 cup of peas
1 cup of broccoli, chopped
2 cans of tuna
1 cup of shredded cheese

Directions:

1. Cook noodles until al dente and set aside
2. Melt the butter in a large skillet. Add onions and cook until soft, about 5 minutes.
3. Add the flour and a pinch of salt and stir well about 2 minutes.
4. Slowly whisk in the chicken broth until well combined.
5. Add milk and bring to a boil.
6. Add peas, broccoli, mushrooms and simmer until thickens, about 6 minutes.
7. Add drained tuna and stir.
8. Remove from heat and adjust salt and pepper to taste.
9. Add the cheese, and noodles to the sauce and mix well until evenly coated.
10. Pour into a greased casserole dish. Sprinkle extra cheese and panko crumbs on
top for a nice crunch
11. Bake at 375 for 25 minutes.

Nutrition:

Calories-289

Carbs-32

Fat-9

Protein-20

Sugar-5

Fiber-4

Tips and Tricks:
chopping up the mushrooms super small will help hide them from pesky picky eaters
if tuna isn't your thing shredded chicken or canned chicken is a quick alternative