This is sheer comfort food.
I know some of you may wrinkle your nose at just the words "Tuna Noodle Casserole" but I promise this recipe will change your mind about this age-old, classic dish. Even the most picky eaters will love! This is adapted from a Cooking Light recipe.
Tuna Noodle Casserole
(8 servings at 9 PointsPlus each)
-12 oz whole wheat egg noodles
-1 T olive oil
-1/2 yellow onion, chopped
-6 carrots, peeled and chopped
-2 T all purpose flour
-2 3/4 cups skim milk
-1/2 cup (4 oz) 1/3 less-fat cream cheese, softened
-2 T Dijon mustard
-salt & pepper to taste
-1 cup frozen peas, thawed
-1/2 cup grated Parmigiano cheese, divided
-1/4 cup whole wheat breadcrumbs
-2 (5 ounce) cans albacore tuna in water, drained and flaked
1. Preheat broiler & then cook noodles according to package directions, omitting salt & fat. Drain.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion & carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour & cook one minutes, stirring constantly.
3. 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.
4. 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 and breadcrumbs. Broil 3 minutes or until golden. Let stand 5 mintues before serving.