Tuned Up Tuna Noodle Casserole

By polledl

Yes, you can have a tuna noodle casserole without canned soup and tons of sodium! This contemporary version actually has lost of bright veggies, cream, cheese, and lots of rich flavor.

Ingredients

• 1 1/8 tsp salt, divided
• 8 oz. elbow macaroni
• 1 small onion
• 1 large stalk celery
• 1/4 small red pepper
• 1 tsp oil
• 3 tbsp butter
• 2 tbsp shredded carrots
• 1 tbsp all purpose flour
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 2/3 cup heavy cream
• 1 (12 oz) can water packed albacore tuna
• 1/2 cup frozen peas (optional)
• 1/4 tsp black pepper
• 3 oz thin sliced Swiss cheese
• 2 - 3 sprigs fresh parsley

Preparation

Step 1

1. Preheat broiler. Over high heat, bring large pot of hot tap water to boil. Add 1 tsp salt and macaroni; cook al dente according to package.
2. Menawhile, mince onion, clery and red pepper. In large skillet over high, heat oil and butter. Add onion, celery pepper and carrots. Cook, stirring, 3 mins. Add flour to skillet. Cook, stirring 1 min. Stir in wine. bring to boil. Cook stiring 1 min. Add broth and return to boil, stirring until thickened. Add cream. Drain tuna; add to skillet with peas, pepper and remaining slat. Break up lumps of tuna with spoon. Return to boil, 1 min.
3.Drain macaroni and return to pot. Pour contents of skillet over pasta; stir to coat.
4. Pour into 9x9 inch pan. Cover with cheese. Broil until cheese melts, 1 min. Chop parsley to yeild 2 tbsp. Remvoe casserole from broiler, sprinkel with parsley and serve.