This American classic is a great cold-weather family meal. This version takes out some of the fat and sodium but keeps the flavor and satisfaction. Petite peas add a touch of sweetness to this rich dish.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
50 mins
Yield:
Serves 8 (serving size: 1/8 of casserole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.

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  • Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; sauté 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.

  • Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.

  • Bake at 375° for 20 minutes or until bubbly and golden.

Source

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Nutrition Facts

332 calories; fat 13.2g; saturated fat 5.5g; mono fat 4.5g; poly fat 2.6g; protein 21.6g; carbohydrates 33.2g; fiber 2.1g; cholesterol 41mg; iron 1.4mg; sodium 511mg; calcium 354mg.