Rating: 3.5 stars
93 Ratings
  • 5 star values: 24
  • 4 star values: 32
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 7

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light January 2010

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Read the full recipe after the video.

Recipe Summary

total:
32 mins
Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

422 calories; fat 16.5g; saturated fat 7.1g; mono fat 6.3g; poly fat 1.8g; protein 27.4g; carbohydrates 40.6g; fiber 3g; cholesterol 88mg; iron 2.4mg; sodium 608mg; calcium 293mg.
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