Spinach & Tuna Noodle Casserole

eatingwell.com

Mariah Birgen

6 ounces egg noodles, preferably whole-wheat (4 ½ cups dry)

3 tablespoons butter

2 tablespoons extra-virgin olive oil, divided

1 cup finely chopped onion

½ cup finely chopped celery

10 ounces mushrooms, sliced

3 tablespoons dry sherry

2 teaspoons reduced-sodium soy sauce

½ teaspoon kosher salt

½ teaspoon ground pepper

¼ cup white whole-wheat flour or all-purpose flour

2 cups low-sodium chicken broth, divided

1 cup reduced-fat milk

2 teaspoons Dijon mustard

2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked

10 cups baby spinach or 4 cups frozen chopped spinach (thawed)

1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat

¾ cup grated aged Cheddar cheese

Directions at eatingwell.com

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