When I think of a tuna noodle casserole I think of comfort food. As a kid tuna casserole meant a noodle dish with a heavy cream sauce, cheese, and tuna. In fact, you could barely taste the tuna because the sauce was so heavy.
As an adult I like the idea of tuna noodle casserole but I don’t like the idea of a heavy sauce that weighs down the entire dish. So I went looking for a recipe that still had the tuna, the noodles, and a creamy but I wanted the sauce to be lightened up a bit. I also wanted a recipe that added some fresh veggies to the dish.
I found this Fresh Herb Tuna Noodle Casserole and it sounded pretty tasty. I starts with mushrooms, onions, and celery which are several fresh vegetables that would work well in this dish. Then it starts building a sauce of chicken stock, milk, Greek yogurt, and fresh herbs. Then the standard frozen peas and canned tuna are added.
The topping on this dish was one of the reasons I was excited about it. While the actual casserole is lightened up, the crunch on the top comes from Parmesan cheese mixed with crushed up potato chips. It’s a surprising and delicious topping that adds just the right amount of crunch to the casserole.
The end result was a tasty casserole that is much lighter than the original. I think I might miss the heavy cream sauce except the fresh herbs add so much flavor that I really didn’t miss it at all. I used chives, parsley, and rosemary, but next time I would definitely add the fresh dill as well. It gives the dish some color and packs a ton of flavor.
The crunchy potato cheese topping is so good and gives the casserole a much needed crunch. All in all this is still good comfort food and I will be making it again.
Recipe adapted from Rachael Ray Magazine, December 2019 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe adapted from Rachael Ray Magazine, December 2019
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.