Place a medium pot over high heat on the stove. Once water is boiling, add the salt to the water, stir, then add in pasta, and bay leaves. Cook the pasta according to pacakge instructions.
Meanwhile, heat olive oil over medium heat in a frying pan. Stir in the onions, mushrooms, and garlic. Cook 4 to 5 minutes. Turn off the stove and strain the pasta. Set both aside.
In a large bowl, add the tuna, spices, and the egg. Mix together with a fork to break up the tuna and combine the spices with the egg and tuna. Stir in the noodles, cooked vegetables, and green beans.
In a small bowl, mix the milk with the cornstarch. Pour on to the top of the large bowl and mix together.
Spray a 9x13-inch baking dish with cooking spray and add the tuna noodle casserole.
Top casserole with panko and cover with aluminum foil.
Place in oven and bake for 30 minutes.
Turn down heat to 350 degrees F and bake for an additional 15 minutes.
When cooking completes, serve immediately.
Store leftoevers in an airtight container in the refrigerator for up to 5 days.
Notes
To make recipe gluten-free, sub in GF pasta.
Nutrition Facts
Healthy Tuna Noodle Casserole
Amount Per Serving (1 g)
Calories 275Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 67mg22%
Sodium 291mg12%
Potassium 536mg15%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 6g7%
Protein 26g52%
Vitamin A 855IU17%
Vitamin C 11mg13%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.