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6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)
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3 tablespoons butter
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2 tablespoons extra-virgin olive oil, divided
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1 cup finely chopped onion
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½ cup finely chopped celery
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10 ounces mushrooms, sliced
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3 tablespoons dry sherry
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2 teaspoons reduced-sodium soy sauce
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½ teaspoon kosher salt
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½ teaspoon ground pepper
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¼ cup white whole-wheat flour or all-purpose flour
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2 cups low-sodium chicken broth, divided
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1 cup reduced-fat milk
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2 teaspoons Dijon mustard
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2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked
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10 cups baby spinach or 4 cups frozen chopped spinach (thawed)
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1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat
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¾ cup grated aged Cheddar cheese
Spinach & Tuna Noodle Casserole
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans.
Nutrition Information
212
Calories
47g
Carbohydrates
18g
Protein
297mg
Potassium
1g
Fiber
9g
Sugar
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