Tuna Noodle Casserole

I saw this recipe on Cooking Light and knew instantly I had to make it. It’s very simple, with few ingredients, is healthy, and best of all, uses ingredients I usually keep stocked in the kitchen, making it an ideal choice for a late-week meal when I’ve run out of fresh fish and vegetables from my weekly shop! It measured up well to the ultimate test – I had my step son and his girlfriend over for dinner and they took home all of the leftovers. I thought this was a really yummy meal and would definitely make it again soon. Happily.

Ingredients
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
1/4 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

Preparation
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.

Recipe by Bruce Weinstein and Mark Scarbrough, Cooking Light JANUARY 2010

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