Reduced Fat Dijon Tuna Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is lower in fat than many, but better than any tuna noodle casserole I've tasted. Even my husband (that hates tuna) loved it! I typically use fresh Parmesean cheese, but for this one, I only had prepackaged grated cheese on hand. It turned out great! Ingredients:
8 ounces wide egg noodles |
2 tablespoons butter |
1 large onion, minced |
2 tablespoons flour |
2 3/4 cups nonfat milk |
1/2 cup cream cheese, softened - 1/3-less-fat |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 1/2 cups frozen peas |
1/2 cup parmesan cheese, grated and divided |
2 (5 ounce) cans tuna in water, drained and flaked |
Directions:
1. 1. Preheat oven to 500 degrees.
2. 2. Cook noodles. Omit salt. Drain. Return pot to medium heat. Add butter. Add onion and cook until onion is translucent, stirring occasionally. Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
3. 3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. Top with remaining cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes prior to serving.
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