Tuna noodle casserole

TunaNoodleCasserole
Dinner tonight, November 28, 2014
Cheep and easy dish, smell kind of fishy, so if you don’t like fish, this will not be a good idea. But so delicious, would be great with salmon as well
6 Servings

  • 8 ounces wide egg noodles
  • 2 tablespoons olive oil
  • ½ cup chopped yellow onion
  • cup chopped carrot
  • 2 tablespoons all-purpose flour
  • 2 ¾ cups fat-free milk
  • ½ cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup frozen peas, thawed
  • ½ 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.

serving size: 1 1/3 cups

Nutritional notes:
Calories per serving 422
Carbs per serving 40.6g

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