Tuna Noodle Casserole

Tuna Noodle Casserole Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Recipe Time

Total: 32 Minutes

Nutritional Information

Calories 422
Fat 16.5 g
Satfat 7.1 g
Monofat 6.3 g
Polyfat 1.8 g
Protein 27.4 g
Carbohydrate 40.6 g
Fiber 3 g
Cholesterol 88 mg
Iron 2.4 mg
Sodium 608 mg
Calcium 293 mg

Ingredients

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
Cooking spray

Preparation

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.

Note:

Bruce Weinstein and Mark Scarbrough,

January 2010
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