Tuna Noodle Casserole

By psusarahb

Although the recipe calls for egg noodles, you can use any short pasta to make this dish.

Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Information
Calories:422
Fat:16.5g (sat 7.1g,mono 6.3g,poly 1.8g)
Protein:27.4g
Carbohydrate:40.6g
Fiber:3g
Cholesterol:88mg
Iron:2.4mg
Sodium:756mg
Calcium:293mg

Ingredients

• 8 ounces wide egg noodles
• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1 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
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cup frozen peas, thawed
• 1 cup fresh sliced mushrooms
• 1 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1 (12-ounce) can albacore tuna in water, drained and flaked
• 1/2 cup panko bread crumbs
• Cooking spray

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Preparation
1. Preheat broiler (low).

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 Parmigiano-Reggiano cheese and sprinkle on the panko. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.