Normally I’d be posting a Nailed or Failed segment for you to enjoy, but I thought I would switch it up a bit. Instead, I’m going to do a recipe review of the SkinnyTaste Tuna Noodle Casserole recipe. In all fairness, this is the second time I’ve made this particular dish. My sister and I did a weekly cooking night a few years ago and this was one of the recipes we tried. I’m not sure the first time if I used too many noodles or what exactly I did, but that first attempt was just ok. So this time around I carefully measured everything and gave it a bit more of a fair shake.
Since the temps outside have been trending lower in the evenings, casseroles and soups have been moving more toward the forefront of my mind. Especially for dinner. I remember having casseroles when I was a wee little Stephanie and I distinctly remember them being filled with a Campbell’s condensed version of something. Luckily, you won’t find any of that in this casserole recipe!
The first time I attempted this particular recipe, it came out of the oven very dry. I *may* have dumped way too many egg noodles in because-eyeballing it. This time around, I set out all my ingredients beforehand and actually measured them out in the correct amounts. If you want to feel extra fancy, this is called mise en place (meez ahn plahs-it’s French oh la la!). Or you can just call it being prepared, lol! This time around the casserole came out of the oven with plenty of sauce to it, making it that much more enjoyable.
A couple notes-
- I left out the mushrooms, parsley, and optional sherry. My husband is not a fan of mushrooms, even though I am, but for something like this, I will skip them. I left out the other two simply because I don’t have them in my kitchen.
- You could totally swap the tuna out for chicken if you want to! I know some people don’t like fish, or strongly flavored fish like tuna can be at times. You could grab a rotisserie chicken and use part of it for this recipe and part of it in another recipe. Two meals, one bird.
- I used full-fat cheddar cheese and regular Italian seasoned bread crumbs and other than changing the calorie count a bit, I wouldn’t say it affected the taste at all.
- I also added four cloves of grated garlic towards the end of sauteeing my onions because, garlic. Need I say more?
Overall, the Skinnytaste tuna noodle casserole will probably be reprised a few times as the cold weather season descends further in our house. I’ll probably swap the tuna out for chicken here and there. Hopefully, if you’re going to make this recipe you’ll enjoy it just as much as we did! If you’re looking for more recipes that a healthier this holiday season, I highly recommend checking out the Skinnytaste website! I’ve got several favorites on there that I return to again and again.
