Tuna Noodle Casserole with Peas (Cooking Light)
Rate this recipe
4.6/5
(16 Votes)
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.
You'll also love
- Cherry Pie 4.5/5 (16 Votes)
- Garlic Seared Shrimp 4.3/5 (21 Votes)
- Scalloped Wreath Gingerbread... 4.4/5 (17 Votes)
- Creamy Pasta Sauce 4.6/5 (15 Votes)
- Pasta with Broccolini and Sausage 4.6/5 (15 Votes)
- Creamy Farfalle with Salmon and... 4.3/5 (17 Votes)
- Grilled Salmon with Orzo, Feta,... 4.3/5 (30 Votes)
- Tuna Casserole in Rice Cooker 4.4/5 (30 Votes)
Review this recipe