Step 1: Prepare the Egg Noodles

Begin by cooking the 10 ounces of medium egg noodles according to the package directions. It’s crucial to cook them until they are just al dente, meaning they are firm to the bite. Overcooked noodles will become mushy in the casserole. While the noodles are boiling, set a timer and keep an eye on them. Once cooked to al dente perfection, immediately drain the noodles in a colander to stop the cooking process. Rinsing them briefly with cold water can also help prevent them from sticking together. Set the drained noodles aside while you prepare the sauce. Using pre-cooked noodles is not recommended as it can lead to an overly soft texture in the final casserole. Freshly cooked, al dente noodles are key to the perfect texture.

Step 2: Sauté the Aromatics and Vegetables

While the pasta is cooking, it’s time to build the flavor base of the sauce. Place a large sauté pan (at least 12 inches in diameter) over medium-high heat. Add 1 tablespoon of unsalted butter to the pan and let it melt completely. Once the butter is melted and shimmering, add the finely diced shallot to the pan. Sauté the shallot for about 3-4 minutes, stirring occasionally, until it becomes translucent and softened. Translucent shallots will appear slightly see-through and will have lost their raw, pungent smell. Be careful not to brown them too much at this stage, as you just want to soften them and release their flavor.

Next, add the 8 ounces of diced baby bella mushrooms to the pan with the softened shallots. Increase the heat slightly if needed to encourage the mushrooms to brown. Cook the mushrooms for another 3 minutes, stirring frequently. They will initially absorb the butter and then release their moisture. Continue cooking until the mushrooms have softened, released their liquid, and started to slightly brown and caramelize around the edges. This browning process is crucial for developing a deeper, richer flavor in the sauce.

Finally, add the 1 1/2 cups of frozen peas to the pan. Stir the peas into the mushroom mixture and cook for another 3 minutes, or until the peas are heated through and bright green. Frozen peas cook very quickly, so they don’t need long to thaw and heat up in the pan. Cooking them briefly at this stage helps them retain their vibrant color and slightly sweet flavor in the casserole.

Step 3: Create the Homemade Sauce

This step is where the magic happens and the creamy, flavorful sauce comes together – without any canned soup! Reduce the heat under the sauté pan to medium-low. Sprinkle 5 tablespoons of all-purpose flour evenly over the vegetables in the pan. Stir continuously to coat the vegetables completely in the flour. Continue to cook the flour and vegetable mixture for about 1 minute, stirring constantly. This step is crucial for creating a roux, which is the base of the sauce and helps prevent lumps. Cooking the flour slightly removes the raw flour taste and allows it to properly thicken the sauce.

Gradually pour in 2 cups of low-sodium chicken broth, stirring constantly as you pour to prevent lumps from forming. Once the chicken broth is fully incorporated and smooth, slowly pour in 1 1/3 cups of 1% milk, again stirring continuously to ensure a smooth sauce. If using, add 2 tablespoons of white wine to the pan at this stage. The white wine adds a layer of complexity and acidity to the sauce.

Increase the heat to medium and bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat back to medium-low and let the sauce simmer for about 5-7 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking and ensure even thickening. The sauce should become creamy and coat the back of a spoon. If it’s too thick, you can add a splash more milk to thin it out. If it’s too thin, continue to simmer for a few more minutes until it reaches the desired consistency.

Once the sauce has thickened, remove the pan from the heat and stir in 5 ounces (about 1 cup) of shredded low-fat cheddar cheese until it is completely melted and incorporated into the sauce. The cheese will add richness, creaminess, and that classic cheesy flavor we expect in tuna noodle casserole. Stir until the cheese is smooth and the sauce is velvety.

Step 4: Combine Noodles, Tuna, and Sauce

Now it’s time to bring all the components together. Add the cooked and drained egg noodles and the drained tuna to the pan with the cheese sauce. Gently stir everything together until the noodles and tuna are evenly coated in the creamy sauce. Make sure to distribute the tuna and noodles throughout the sauce so that each bite is flavorful and balanced.

Step 5: Assemble and Bake the Casserole

Preheat your oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking to the dish and make cleanup easier. Transfer the noodle and tuna mixture from the sauté pan into the prepared baking dish, spreading it out evenly.

In a small bowl, prepare the breadcrumb topping. Stir together 1 tablespoon of olive oil and 1/3 cup of Italian seasoned breadcrumbs until the breadcrumbs are evenly coated with the oil. The olive oil helps the breadcrumbs brown and crisp up in the oven. Sprinkle the oiled breadcrumbs evenly over the top of the casserole in the baking dish. If the breadcrumbs seem dry and you want them to brown more evenly, you can lightly spray the breadcrumbs with additional cooking spray.

Step 6: Bake and Broil to Perfection

Place the baking dish in the preheated oven and bake uncovered for approximately 25 minutes, or until the casserole is heated through and bubbly around the edges. The sauce should be gently bubbling, and the casserole should be heated all the way through.

To achieve a beautifully golden brown and crispy breadcrumb topping, switch the oven to broil for the last 1-2 minutes of baking time. Keep a very close eye on the casserole while broiling, as breadcrumbs can burn quickly under the broiler. Broil until the breadcrumbs are golden brown and crispy.

Step 7: Serve and Enjoy!

Once the breadcrumbs are perfectly browned, carefully remove the casserole from the oven. Let it cool for a few minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Serve hot and enjoy your delicious and healthier Skinny Tuna Noodle Casserole! It’s perfect as a comforting weeknight meal or for potlucks and gatherings.