Tuna Noodle Casserole

What can I say about tuna noodle casserole?  It is a family classic.  I just changed it up to make it just a bit healthier.

In this recipe I use whole wheat elbow pasta, low-fat cream of mushroom soup, and unsalted chicken stock.  I added additional flavor with Herb ox, Sodium Free Chicken Bouillon.  For additional thickening and flavoring, I added reduced fat Mexican four cheese blend along with Fage Total 0% Greek yogurt.

Enjoy!

Tuna Noodle Casserole
 
Serves 5 - 6

2 Tbls. Extra virgin olive oil

1 Cup Sweet Onion, diced
1 Cup Celery, diced
8 Ounces White button mushrooms, sliced
¼ Tsp. Ground black pepper
¾ Tsp. Dried thyme
½ Can (10.25-ounce can) Cream of Mushroom soup, low-fat and lower sodium
2 Packets Herb ox, Sodium Free Chicken Bouillon
2 Cups Chicken stock, unsalted variety
1 (12-ounce) Bag  Frozen green beans, thawed and drained
2 Cans (12-ounces each) Tuna, packed in water; drained
¼ Cup Fage Total 0% Greek yogurt
2 Cups Cooked Whole wheat elbow pasta; cooked until just al dente, then drained
¼ Cup Shredded Mexican four cheese blend, reduced fat variety
1/3 Cup Panko breadcrumbs
2 Tsp. Parmesan cheese, grated
1 ½ Tsp. Extra virgin olive oil

Preheat oven to 375 degrees

 
Add 2 tablespoons extra virgin olive oil to a 12-inch non-stick skillet and heat on medium.  Add onions and celery, sauté for 5 minutes.  Add mushrooms, ground pepper, thyme; sauté another 5 minutes.  Mix in the mushroom soup and chicken bouillon, stir to combine.  Add chicken stock and green beans; bring to a boil and cook for about 5 minutes.

Remove skillet from the heat and fold in the tuna, yogurt, cooked pasta, and Mexican cheese.  Pour mixture in a 9 x 13 inch baking dish.

In a small bowl, mix together the breadcrumbs and parmesan cheese.  Add the 1 ½ teaspoons of olive oil to the mixture and stir together.  Sprinkle breadcrumb mixture evenly over the top of the casserole. 

Place casserole in the preheated oven and bake uncovered for 25 - 30 minutes.