Savory Sweet and Satisfying: Cheesy Tuna Noodle Casserole

My husband has a favorite tuna noodle. It is the one his grandma made often when he was growing up. However the sodium levels are too high and he can no longer have it. I have tired to come up with ways to reduce the sodium, but my husband feels they would change the taste too much and would not be the taste he loves so much. So until I can figure out this problem, I have tried a few different tuna noodles, to see if I can find one he likes and that has a reasonable amount sodium in it.

So far this is the only tuna noodle that has even come close to being an acceptable tuna noodle. My husband liked it and said he would eat it again, but it does not even compare to his grandma's tuna noodle. Well, I will consider this a win, because my husband and my girls all wanted the leftovers and there was some disappointment when there was not enough left for everyone to enjoy.

Cheesy Tuna Noodle Casserole

Ingredients:

1 pound rotini pasta
6 tablespoons unsalted butter, divided
1 small yellow onion, diced
8 ounces mushrooms, sliced
1/4 teaspoon dried marjoram
1 teaspoon dried oregano
6 tablespoons all purpose flour
3 cups low sodium vegetable broth
8 ounces reduced fat cream cheese
2 cups shredded Swiss cheese
2 cups shredded Monterey jack cheese
1/2 teaspoon black pepper
21 ounces tuna packed in water, drained
1/4 cup bread crumbs
1/4 cup panko
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350º F. Lightly spray a 9x13 baking dish with cooking spray.
Cook pasta according to package directions. Drain and return pasta to pot.
In a large skillet melt 2 tablespoons butter, over medium heat.
Add in the onions and mushrooms, then sprinkle with marjoram and oregano.
Cook, stirring occasionally, until browned.
Remove onions and mushrooms and set aside.
In the same skillet melt the remaining 4 tablespoons butter.
Whisk in the flour and cook for about 1 minute, whisking constantly.
Slowly whisk in the vegetable broth, whisking until smooth and combined.
Add in the cream cheese, Swiss cheese and Monterey Jack cheese. Stir, with a spoon, constantly until the cheese is melted and sauce begins to thicken. Stir in black pepper.
Add the drained tuna fish to the pasta and stir to combine. Add in the mushrooms, onions and cheese sauce. Stir to combine.
Transfer mixture to prepared casserole dish.
In a small bowl combine the panko, bread crumbs and melted butter.
Sprinkle mixture over the casserole and bake for 35-40 minutes, or until casserole is bubbly and bread crumbs are starting to brown.