Tuna-Noodle Casserole

17 Jan

  • 8  ounces  wide egg noodles
  • 2  tablespoons  olive oil
  • 1/2  cup  chopped yellow 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
  • 1/2  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  (5-ounce) cans albacore tuna in water, drained and flaked
  • Cooking spray

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.

Cooking Light, January 2010

I made this over the weekend on a night where I got home a little late and didn’t have much time.  It is super fast and easy, but also incredibly satisfying.  I used whole-grain Dijon simply because my regular Dijon overpowers every dish and I actually thought the whole-grain added a nice texture.  I also added breadcrumbs on top before broiling – again for additional texture – and doubled the peas and carrots because I love them.  The flavor reminds me of a classic tuna-noodle casserole my dad always made, but just a little more grown up due to the Dijon and Parmesan.  It doesn’t knock you out of park with flavor, but it might bring you back to simpler times.   Definitely a staple dish.

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