Tuna Noodle Casserole with Peas (Cooking Light)

By [e-mail]

Ingredients

• 6 ounces uncooked no-yolk egg noodles
• 1 tablespoon olive oil $
• 1 tablespoon unsalted butter $
• 1 cup finely chopped onion $
• 1 cup thinly sliced celery
• 3 tablespoons all-purpose flour
• 2 1/4 cups 1% low-fat milk
• 1/2 cup frozen green peas, thawed
• 1 1/2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon dry mustard (such as Colman's)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
• 1/4 cup whole-wheat panko (Japanese breadcrumbs)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to low.
2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.