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One of my favorite things to do here on Cookithealthier.com is to recreate my childhood comfort foods with a healthier twist! Usually I substitute a grain for a grain-free option, use almond milk instead of regular milk, add more protein or whatever other creative ideas come to mind!
This recipe is one of my all-time favorite things my mom used to make for us growing up. It’s warm, cheesy & just plain good. Now, the funny thing about this recipe that I have learned over the years is that it is very polarizing. Either you’re on Team Tuna or you’re on Team Disgusted By Tuna. Over the years I would make this dish and realized some friends would have similar nostalgia feelings of eating it as a kid just like me! While others just couldn’t wrap their mind around tuna and noodles being good….together. To that I say, “More for me!”
So what team are you on? Hopefully it’s Team Tuna because you’re going to love this casserole! Plus, it’s a great one you can make to have around all week long.
This recipe makes a lot, hints the ‘have around all week long’ from above, but you can cut everything in half if you’re just cooking for one or two.
So, are you ready to make this dish or what? Here’s all the cooking utensils you’ll need for this recipe:
Pre-heat oven to 350 degrees and grease a 12" x 9" baking dish, like the Le Creuset one I linked above!
Boil the noodles in large dutch oven to al dente. You want to make sure to not cook these Banza chickpea noodles all the way because they are more delicate than a regular white flour noodle. To get them to perfect al dente, add the noodle to boiling water and cook for 5 1/2 to 6 minutes, then immediately drain and rinse with cold water.
In a large mixing bowl, add in the half the milk, soup, tuna, salt, pepper and half the cheese. Combine together and then add in the noodles. Toss all together until everything is combined well.
Add the noodle mixture to your greased baking dish and sprinkle the remaining cheese over the top. Then pour over the remaining almond milk. This will prevent it from drying out in the oven!
Pop it in the oven uncovered for 30 minutes and enjoy!
Serving Size 1 cup
Servings 12
- Amount Per Serving
- Calories 233
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 25mg9%
- Sodium 540mg23%
- Total Carbohydrate 25.9g9%
- Dietary Fiber 5.4g22%
- Sugars 3.4g
- Protein 20.9g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
Pre-heat oven to 350 degrees and grease a 12" x 9" baking dish, like the Le Creuset one I linked above!
Boil the noodles in large dutch oven to al dente. You want to make sure to not cook these Banza chickpea noodles all the way because they are more delicate than a regular white flour noodle. To get them to perfect al dente, add the noodle to boiling water and cook for 5 1/2 to 6 minutes, then immediately drain and rinse with cold water.
In a large mixing bowl, add in the half the milk, soup, tuna, salt, pepper and half the cheese. Combine together and then add in the noodles. Toss all together until everything is combined well.
Add the noodle mixture to your greased baking dish and sprinkle the remaining cheese over the top. Then pour over the remaining almond milk. This will prevent it from drying out in the oven!
Pop it in the oven uncovered for 30 minutes and enjoy!