This is delicious. We replaced the cream of something soup with an easy scratch-made white sauce and added cherry tomatoes for a twist. Makes enough for leftovers.

We took some of fat out of the classic recipe and added a gourmet touch!


  • 1 bag spinach egg noodles
  • 4 Tablespoons butter, divided
  • 1 stalk celery, diced
  • 1/4 cup onion, diced
  • 1/2 cup sauteed mushrooms
  • 3/4 cup frozen peas
  • 1 clove garlic, minced
  • 4 Tablespoons all-purpose flour
  • 14.5 oz. chicken stock
  •  1 Tablespoon Feisty Fish Rub
  • 10 oz can diced tomatoes – drained
  • 2 teaspoons fresh lemon juice
  • 1 cup freshly grated parmesan cheese
  •  2 can albacore tuna, in water, no salt
  • 1/2 cup whole wheat panko
  • 2 tbsp butter
  • Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.
    • Cook noodles in salted water until al dente (slightly undercooked by 2 minutes). Set aside.
    • Melt the butter in a large deep skillet. Add onions, garlic, mushrooms and cook on medium heat until soft, about 5 minutes. Stir in peas until warm. Remove veggies from pan and set aside.
    • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
    • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a low boil. Stir until thickened, about 2-3 minutes.
    • Remove from heat, add celery, mushrooms and peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add diced tomatoes.
    • Add drained tuna and Feisty Fish Rub, stirring another minute.
    • Remove from heat and add 1 cup parmesan cheese and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
    • Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
    • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).