Light Tuna Casserole

This is not your mama’s tuna casserole! It’s on the lighter side and low in FODMAPs. Kids will love it too.

Ingredients

Serves 8

1 tablespoon butter

2 large carrots, peeled and diced

1⁄4 cup gluten-free all-purpose flour

11⁄2 cups chicken stock

11⁄2 cups lactose-free milk

1 cup frozen green beans, thawed

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 teaspoon dried rosemary

1 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

3 (5-ounce) cans tuna in water, drained

8 ounces gluten-free egg noodles, cooked al dente

1⁄2 cup shredded sharp Cheddar cheese

1⁄2 cup shredded Colby cheese

2 tablespoons gluten-free panko bread crumbs

1. Preheat oven to 400°F.
2. Melt butter in a large saucepan over medium-high heat. Add carrots, and sauté 5–7 minutes, or until soft. Stir in flour and cook 1 minute.
3. Whisk in stock, then stir in milk, green beans, oregano, marjoram, rosemary, thyme, salt, pepper, and tuna. Continue cooking, stirring occasionally, about 5 minutes.
4. Add sauce mixture to noodles and toss to combine. Stir in Cheddar and Colby cheese.
5. Pour noodles into a greased 9" × 13" baking pan. Sprinkle bread crumbs on top. Bake 18–20 minutes or until top is crispy and golden and filling is bubbling. Serve immediately.

Per Serving

Calories: 339

Fat: 11g

Protein: 23g

Sodium: 650mg

Fiber: 2g

Carbohydrates: 35g

Sugar: 4g