Clean Eating Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From an old copy of Clean Eating Magazine. We really enjoy this, I no longer have to feel guilty making tuna noodle casserole for the kids! I've made a few alterations to the original recipe Ingredients:
8 ounces whole wheat macaroni |
2 carrots, peeled and diced |
olive oil flavored cooking spray |
2 stalks celery, diced |
1 medium yellow onion, diced |
1 teaspoon extra virgin olive oil |
3 tablespoons whole wheat flour |
2 cups skim milk |
1 teaspoon dijon mustard |
3 (6 ounce) cans tuna in water, drained |
1 cup frozen peas |
1 teaspoon dried dill |
1 tablespoon low-fat parmesan cheese, grated |
1/2 cup panko breadcrumbs |
Directions:
1. Preheat oven to 350°F.
2. Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
3. Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
4. Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
5. Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.
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