“Submitted in response to a request for "real" tuna casserole (no canned soups) that is healthier. I make this "fat" but it works well with the "low fat" ingredients”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425F.
  2. Grease shallow 9" casserole.
  3. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and refrigerate.) Start cooking noodles according to package directions.
  4. Meanwhile, melt 1 Tbs butter in large skillet over medium heat.
  5. Add mushrooms and cook without stirring, 1-2 minutes, until browned.
  6. Stir and add 1 Tbs water; cook 1 minute until tender.
  7. Melt remaining butter in medium saucepan over medium heat.
  8. Stir in flour and cook, stirring, 1 minute.
  9. Stir in milk and bring to simmer, stirring constantly.
  10. Stir together cornstarch, clam juice, and wine.
  11. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
  12. Simmer 2-3 minutes until thickened.
  13. Combine noodles with sauce, tuna, and mushrooms.
  14. Add dill and transfer to casserole; top with breadcrumbs.
  15. Bake 20 minutes until bubbly.
  16. Let stand 10 minutes before serving.
  17. To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes.

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