Reduced Fat Dijon Tuna Noodle Casserole
This recipe is lower in fat than many, but better than any tuna noodle casserole I've tasted. Even my husband (that hates tuna) loved it! I typically use fresh Parmesean cheese, but for this one, I only had prepackaged grated cheese on hand. It turned out great!
2
People talking
INGREDIENTS
Nutrition- 8ounces wide egg noodles
- 2tablespoons butter
- 1
- 2tablespoons flour
- 2 3⁄4cups nonfat milk
- 1⁄2
- 1tablespoon Dijon mustard
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground pepper
- 1 1⁄2cups frozen peas
- 1⁄2
- 2
Advertisement
DIRECTIONS
- 1. Preheat oven to 500 degrees.
- 2. Cook noodles. Omit salt. Drain. Return pot to medium heat. Add butter. Add onion and cook until onion is translucent, stirring occasionally. Sprinkle with flour, until a paste forms. Gradually stir in milk, cook 5 minutes (or until slightly thickened), stirring with a wisk. Stir in cream cheese, mustard, salt, and pepper, cook 2 minutes, stirring constantly.
- 3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow, 2 quart baking dish coated with cooking spray. Top with remaining cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes prior to serving.
Advertisement