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Tuna Noodle Casserole
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Brief Description
This light version of tuna noodle casserole does not require canned soup; add a few more vegetables, if desired for an even heartier dish.
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Main Ingredient
tuna
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Category: Main Dish
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
adapted from http://www.myrecipes.com/recipe/tuna-noodle-casserole-0
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Tags:
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Notes:
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Posted By: elicia62@gmail.com
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Posted On: May 15, 2017
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1/2 cups - chopped yellow onion
- 1/3 cups - chopped carrot
- 2 tablespoons - all-purpose flour
- 2 3/4 cups - fat-free milk
- 1/2 cups - (4 ounces) 1/3-less-fat cream cheese, softened
- 1 tablespoons - mustard (Dijon, preferably)
- 1/4 teaspoons - salt
- 1/2 teaspoons - freshly ground black pepper
- 1/4 teaspoons - cayenne pepper optional
- 1 cups - frozen peas thawed
- 1/2 cups - (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 2 cans - (5-ounce each) albacore tuna in water drained and flaked
- - Optional toppings: panko bread crumbs, cracker crumbs or shredded cheese optional, top just before broiling
- 8 ounces - wide egg noodles
Directions:
Cook noodles according to package directions. Drain. Preheat broiler.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally.
Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, cayenne pepper, salt, and pepper; cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.
Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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