Thank you Wild Selections® for sponsoring this post. For a more sustainable meal, be sure to check out Wild Selections® premium seafood — it’s always healthy, always Marine Stewardship Council certified, and always delicious!
Healthy Tuna Noodle Casserole loaded with veggies, chunks of wild albacore tuna and coated with a deliciously light creamy sauce!
(click on image above to shop Wild Selections Premium Seafood)
It’s been some quite time since the first Tuna Casserole stole the spotlight (and our hearts). The comforting flavors, affordability and convenience factors make for an all-too-perfect meal. Although this classic dish has evolved with time, our love for Tuna Noodle Casserole remain the same.
The classic v. the modern (tuna casserole)
When Tuna Casseroles first became a thing back in the 50’s, cooks would heavily rely on all canned goods to bring this favorite dinner to the table while the modern cook seem to want a more deeply involved process, by adding fresh veggies and opting for a homemade sauce instead of the traditional cream of mushroom soup.
With a deeper involvement in the process of cooking comes an increased interest in knowing more about the foods we consume each and every day.
We are unquestionably living a time of change when it comes to our food, and suddenly it is so very important that not only we understand where our food comes from, but to appreciate it’s impact in the environment.
Choosing Wild Selections
Years ago I was introduce to the concept of “consumer power” which translates into supporting, voting, and financially investing on the companies that we purchase from. As soon as I understood this, it became very easy to choose products that are aligned with my believes.
Wild Selections Premium Seafood has committed to a sustainable partnership with Marine Stewardship Council (MSC) the world’s leading certification program for wild-caught, to provide with certified-sustainable seafood as well as partnered with the World Wildlife Fund to help finance projects that improve the health of our oceans and increase the abundance of sea life. Additionally, Wild Selections has pledged to raise a minimum of $1 million by the end of 2018 to help heal our oceans.
Now, that’s something I am proud to support!
Wild Selections go further to provide you with as much information about their product, in a super fun way. Head over to Trace-My-Catch and type in the product code found on your can or box to know exactly where in the world the fish in your can comes from!!
How cool is that?!! Wild Selections is the only brand that truly cares about and deeply acts on sustainability!
As important as it is for me to choose a high quality tuna that come from sustainable sources, it is essential to make sure I add plenty of vegetables and give this classic dish my own healthy twist. I am also not a big fan of heavier sauces as I find it to be overpowering, whilst this easy light creamy sauce complements the recipe really well.
In this recipe I am using Wild Selections Solid White Albacore Tuna in Water, carrots, peas and corn. The cream base is made of a combination of heavy cream diluted with chicken broth and milk. It’s creamy but not overpowering and a good binding sauce. Topping of your choice, stick with the original breadcrumbs or try adding 2 tablespoons of parmesan cheese. I always top all my dishes with a fresh herb, in this case parsley.
- 12 oz medium egg noodles
- 3 5oz Wild Selections Solid White Albacore Tuna
- 1 cup carrots, cubed
- 1 whole white onion, diced
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cup chicken stock
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups frozen peas
- 1 cup frozen corn
- 1 cup mild cheddar cheese
- 2 tbsp panko breadcrumbs or parmesan cheese
- 1 tbsp olive oil
- 1 pinch sea salt and pepper
- 1 tbsp fresh parsley
Pre-heat oven to 400F degrees. Grease a 9x13inch baking dish and set aside.
Cook egg noddles according to package instructions. Drain and set aside.
Meanwhile, heat the olive oil in a large sauce pan over medium-high heat. Add onion and carrots, and sauté for about 5-7 minutes. Add garlic, peas and corn, sauté for 2-3 minutes. Stir in the flour and cook for 1 more minute. Whisk in the chicken stock until it is combined, then stir in the milk, heavy cream, salt, pepper and tuna. Continue cooking, stirring occasionally, for an additional 5 minutes.
Add cooked egg noodles to the tuna and veggies mixture, and toss to combine. Stir in the cheddar cheese until it is evenly combined.
Pour the tuna and veggie noodles into a greased 9 x 13-inch baking pan. Sprinkle the Panko breadcrumbs or parmesan cheese if you prefer. Place dish on the top rack of the oven and bake for 23-25 minutes or until the top of the pasta starts to turn golden and crispy.
If you make this recipe, be sure to snap a photo and hashtag it #GardenInTheKitchen. I’d love to see what you cook!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.