Curried Tuna Noodle Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
We've revamped the classic with a touch of Indian curry. Ingredients:
2 teaspoons butter |
5 cups sliced cremini or button mushrooms (about 3/4 pound) |
3/4 cup frozen green peas, thawed |
3/4 cup sliced green onions |
2/3 cup chopped red bell pepper |
2 teaspoons curry powder |
3 tablespoons all-purpose flour |
1 1/2 cups 1% low-fat milk |
4 cups hot cooked medium egg noodles (3 1/4 cups uncooked pasta) |
1/4 cup chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
1 (12-ounce) can solid white tuna in water, drained and flaked |
1/4 cup crushed reduced-fat round buttery crackers (such as ritz; about 7 crackers) |
Directions:
1. Preheat oven to 375°.
2. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms; sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry; sauté 5 minutes or until vegetables are tender.
3. Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture; bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.
|
|