Rainbows and Dragonflies

Recipe: Tuna Noodle Casserole

Posted on: October 23, 2011

Tuna Noodle Casserole

  • YIELD: 6 servings (serving size: 1 1/3 cups)
  • TOTAL:32 Minutes
  • COURSE: Casseroles, Main Dishes

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.

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2 Responses to "Recipe: Tuna Noodle Casserole"

Did Kidlet enjoy?

I cooked this back in January so I’m trying to remember. I think I gave him some of the noodles but not any of the other stuff. There’s an eggplant parm that I’ll post soon that he did love.

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