Healthy TUNA & NOODLE CASSEROLE (no cream soup)
Can be gluten and/or dairy free
1 10 oz Cans white albacore tuna, packed in water (don't skimp on tuna)
About 8 oz egg noodles (can be gluten-free)
1 cup shredded mozzarella and/or provolone cheese
6 oz frozen peas (thawed, but not cooked)
1 cup Panko crumbs (can be gluten-free)
1 TB Rice vinegar…………………………..1/4 cup dry white wine
3/4 cup water mixed with about 1 tsp. vegetable or chicken “Better than Bouillon”
1/2 cup diced white onions……………….2 TB unsalted butter (or oleo for dairy-free)
2 tsp. dried thyme…………………………. 1 tsp. lemon juice
1 TB Balsamic vinegar…………………….2-3 tsp .Kosher salt
1 tsp.ground pepper……………………….2 TB flour (can be gluten-free)
1/2 cup milk (any kind ~ I like unsweetened plain oat milk best)
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Preheat the oven to 350°F. Spray a square pan or casserole dish and set aside.
Cook egg noodles according to package instructions ~ drain (don’t rinse) and set aside.
In large saucepan, melt butter over medium heat ~ add the onions, thyme, and a little salt and pepper. Cook until onions are translucent, about 5 minutes.
Add rice vinegar, white wine, and flour to the pan ~ whisk and cook for 1 minute.
Slowly whisk in the milk and water w/Better than Bouillon. Then bring to a boil ~ reduce heat to low. Simmer for 10 minutes or until thickened (whisking often). .
Whisk in Balsamic vinegar and lemon juice, Stir in the tuna until blended.
Spread half of the mixture into the prepared baking dish ~ top with all of the cooked egg noodles, peas, shredded cheese, and Panko. Then spread the rest of the tuna mixture on top and mix gently with a wooden spoon.
Bake for 25-30 minutes or until bubbly; let cool slightly before serving.
Serves about 3-4