Spinach & Tuna Noodle Casserole
Homemade mushroom sauce kicks the can of soup out of the picture in this veggie-centric, healthy riff on a classic tuna-noodle casserole recipe. Serve with steamed green beans.
6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)
3 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
½ cup finely chopped celery
10 ounces mushrooms, sliced
3 tablespoons dry sherry
2 teaspoons reduced-sodium soy sauce
½ teaspoon kosher salt
½ teaspoon ground pepper
¼ cup white whole-wheat flour or all-purpose flour
2 cups low-sodium chicken broth, divided
1 cup reduced-fat milk
2 teaspoons Dijon mustard
2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked
10 cups baby spinach or 4 cups frozen chopped spinach (thawed)
1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat
¾ cup grated aged Cheddar cheese
Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and set aside. Dry the pot.
Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes
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