Low Fat Tuna Casserole

Submitted by TishT

"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"

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 (340.19 g) can tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
• 29.58 ml lemon juice (if using fresh tuna)
• 226.79 g wide egg noodles
• 59.16 ml unsalted butter
• 226.79 g mushrooms, sliced
• 78.78 ml all-purpose flour
• 473.18 ml low-fat milk
• 29.58 ml cornstarch
• 226.79 g bottle clam juice or 236.59 ml fish stock
• 59.14 ml dry white wine
• 4.92 ml salt
• 1.23 ml pepper
• 0 grated nutmeg
• 29.58 ml snipped fresh dill or 4.92 ml dried oregano, crumbled
• 44.37 ml 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.