Clean Eating Tuna Casserole

From an old copy of Clean Eating Magazine. We really enjoy this, I no longer have to feel guilty making tuna noodle casserole for the kids! I've made a few alterations to the original recipe

• Ready In: 45 mins
• Serves: 6

Ingredients

• 8  ounces  whole wheat macaroni
• 2  carrots, peeled and diced
•  olive oil flavored cooking spray
• 2  stalks celery, diced
• 1  medium yellow onion, diced
• 1  teaspoon extra virgin olive oil
• 3  tablespoons whole wheat flour
• 2  cups skim milk
• 1  teaspoon Dijon mustard
• 3 (6 ounce) cans tuna in water, drained
• 1  cup  frozen peas
• 1  teaspoon dried dill
• 1  tablespoon low-fat parmesan cheese, grated
• 1⁄2 cup panko breadcrumbs

Directions

1. Preheat oven to 350°F.
2. Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
3. Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
4. Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
5. Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.