One glance at this tuna noodle casserole as it comes out of the oven, golden and bubbly, and your family will be sold. Although the recipe calls for egg noodles, you can use any short pasta to make this dish.
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
2 (5-ounce) cans albacore tuna in water, drained and flaked
How to Make It
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.
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.
I found this tasty and did not find the dijon overwhelming as some did. I added garlic, mushrooms, celery and red bell pepper as suggested in other reviews. Others suggested cayenne to boost the flavor but my fiance doesn't like a lot of heat so I added 1/4 teaspoon of crab boil seasoning which boosted the flavor without adding heat. I also added bread crumbs to the parmesan on top. My only complaint was that the sauce was a bit too rich for my taste. Will decrease cream cheese to 3 oz next time. Baked at 350 for 20 minutes and finished off with a couple minutes on low broil to brown.
Mustard added great flavor, but was still missing something. Added a little dash of cayenne pepper which did the trick. My husband loved it and he hates any and all casseroles. We have added this to our dinner rotation.
This dish is typically so high in calories, so it is nice to have a low fat option. I used homemade canned tuna, and it was delicious. This dish would also freeze well - prep for those unforeseen busy evenings! http://determinedwwmomma.blogspot.com
4 stars only because it's tuna casserole, which is not really special occasion food. Otherwise fantastic. I usually add more veggies, from chopped celery to diced red pepper, to chopped hearts of palm (excellent!), but otherwise follow. I have doubled the recipe too and there are rarely leftovers. Sure beats the canned soup variety and I will continue to make this again and again!
Unlike most people in the comments section, I did NOT have tuna noodle casserole growing up so I have no baseline thoughts on the dish. That being said, I thought the flavor of this dish was VERY good. Much creamier than I ever thought it could be only using fat-free milk. One comment I have is that it was a tad runny for me, but I think maybe I didn't let the milk cook long enough.
To summarize, the flavor was delicious but the consistency I would prefer a bit thicker. Easy remedy for next time.
Oh, and I did add about a teaspoon of cayenne pepper. It was a good choice.
Excellent! The mustard is what kicks up the flavor-comes together quickly and easy to make with things you probably already have in your pantry. I added just a pinch of hot pepper as the cream sauce part was a lot like a similar macaroni and cheese recipe I have. Also, I only used one can of tuna for convenience sake and to be honest, I think 2 cans would have been a bit overpowering for us. Husband loved it also.
I thought this was a really nice twist on a tuna noodle recipe. I followed the recipe as directed except I used whole wheat noodles. I do not add salt at the table or in cooking but I agree it could have used a pinch of salt. However, I really liked not using a can of salty soup in the recipe. I served this with a tossed salad and beets.
its only worthy of a special occasion after adding several ingredients and unfortunately extra calories. I took the advice of others and added some flavor going in. I added red,green and yellow peppers, green chiles, and garlic to the initial seasoning mixture. I added garlic and onion powder at the end and toped with panko and weight watchers cheese mixture. The result was a tasty dish. I believe whole heartedly that the addition of the above made the taste suitable for my bunch. I am a cooking light girl and believe anything has potential. Thank you for another great meal option.
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