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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Submitted in response to a request for real tuna casserole (no canned soups) that is healthier. I make this fat but it works well with the low fat ingredients Ingredients:
2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks) |
2 tablespoons lemon juice (if using fresh tuna) |
8 ounces wide egg noodles |
4 tablespoons unsalted butter |
8 ounces mushrooms, sliced |
1/3 cup all-purpose flour |
2 cups low-fat milk |
2 tablespoons cornstarch |
1 (8 ounce) bottle clam juice or 1 cup fish stock |
1/4 cup dry white wine |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 grated nutmeg |
2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled |
3 tablespoons breadcrumbs |
Directions:
1. Heat oven to 425F.
2. Grease shallow 9 casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2 thick and 2 long. Toss with lemon juice and refrigerate.) Start cooking noodles according to package directions.
4. Meanwhile, melt 1 Tbs butter in large skillet over medium heat.
5. Add mushrooms and cook without stirring, 1-2 minutes, until browned.
6. Stir and add 1 Tbs water; cook 1 minute until tender.
7. Melt remaining butter in medium saucepan over medium heat.
8. Stir in flour and cook, stirring, 1 minute.
9. Stir in milk and bring to simmer, stirring constantly.
10. Stir together cornstarch, clam juice, and wine.
11. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
12. Simmer 2-3 minutes until thickened.
13. Combine noodles with sauce, tuna, and mushrooms.
14. Add dill and transfer to casserole; top with breadcrumbs.
15. Bake 20 minutes until bubbly.
16. Let stand 10 minutes before serving.
17. To reheat: If room temperature, bake 20 minutes at 350F;if cold, 30 minutes.
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