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Curried Tuna Noodle Casserole

Yield 7 servings (serving size: 1 cup)
We've revamped the classic with a touch of Indian curry.

Ingredients

  • 2 teaspoons butter
  • 5 cups sliced cremini or button mushrooms (about 3/4 pound)
  • 3/4 cup frozen green peas, thawed
  • 3/4 cup sliced green onions
  • 2/3 cup chopped red bell pepper
  • 2 teaspoons curry powder
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk
  • 4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1 (12-ounce) can solid white tuna in water, drained and flaked
  • 1/4 cup crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)

Nutrition Information

  • calories 275
  • caloriesfromfat 16 %
  • fat 4.9 g
  • satfat 1.7 g
  • monofat 1.3 g
  • polyfat 1 g
  • protein 20.8 g
  • carbohydrate 36.4 g
  • fiber 4.1 g
  • cholesterol 54 mg
  • iron 3.5 mg
  • sodium 437 mg
  • calcium 100 mg

How to Make It

  1. Preheat oven to 375°.

  2. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.

  3. Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.