Low-Fat Tuna Noodle Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I changed it a little (mainly the noodles and serving sizes) so that it would reflect what was available to me in the grocery store and a normal serving size - she originally put six servings, but there was no way I was going to have a 500 calorie dinner! 1 cup is a realistic serving when paired with a salad. Ingredients:
5 slices whole-wheat bread, crusts included |
1 tablespoon canola oil |
1 small onion, chopped (about 1 cup) |
1 celery stalk, finely diced (about 1/2 cup) |
10 ounce white mushroom, stemmed and chopped (about 2 1/2 cups) |
1/2 cup all-purpose flour |
6 cups milk, 1% lowfat |
2 cup low-sodium chicken broth or vegetable broth |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 pound ronzoni healthy harvest extra wide noodles and cooked according to package directions |
10 ounce frozen chopped broccoli, thawed |
10 ounce frozen peas, thawed |
24 ounce chunk light tuna in water, drained |
Directions:
1. Preheat oven to 425 degrees F.
2. Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
3. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes.
4. Add celery and cook, stirring, until just tender, 6 minutes.
5. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes.
6. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.
7. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes.
8. Add salt and pepper and stir to combine.
9. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.
10. Pour into a 9 by 13-inch casserole. Top with bread crumbs.
11. Bake for 25 minutes, or until crumbs are golden brown and toasted.
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