Sunday, February 12, 2012

Tuna Noodle Casserole

Scott made this dish a few weeks ago and I just never got around to putting it up! This was a pretty good tuna casserole, just a little beefed up from your Tuna Helper! Nothing extraordinary about it, but still yummy!

Tuna Noodle Casserole--Adapted from The Comfort Food Cookbook
Total Time: 30 Minutes
Serves 6
  • 8 ounces wide egg noodles
  • 2 tablespoons olive oil 
  • 1/2 cup chopped yellow onion 
  • 1/3 cup chopped carrot 
  • 2 tablespoons all-purpose flour 
  • 2 3/4 cups fat-free milk 
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1 cup frozen peas, thawed 
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
  • (5-ounce) cans albacore tuna in water, drained and flaked 
  • Cooking spray 
  1. Preheat broiler.
  2. Cook noodles according to package directions, omitting salt and fat. Drain. 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, salt, and pepper; cook 2 minutes, stirring constantly.
  3. 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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