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Tuna Noodle Casserole

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"How to make tuna noodle casserole"

Serves 6 | Prep Time 10 mins | Cook Time 32 mins

Why I Love This Recipe

Good tasting and good prep time

Ingredients You'll Need

8 ounces wide egg noodles

2 tablespoons olive oil

½ cup chopped yellow onion

⅓ cup chopped carrot

2 tablespoons all-purpose flour

2 ¾ cups fat-free milk

½ cup (4 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons Dijon mustard

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup frozen peas, thawed

½ cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

2 (5-ounce) cans albacore tuna in water, drained and flaked

Cooking spray


Preheat broiler.

Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. 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.

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. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Pairs Well With

Noodles or garlic bread

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