Ingredients
- 8 oz wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup 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 (5ounce) cans albacore tuna in water, drained and flaked
- Cooking spray
Details
Servings 1
Preparation time 32mins
Cooking time 32mins
Adapted from keyingredient.com
Preparation
Step 1
Directions
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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