Tuna Noodle Casserole

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I know, tuna noodle casserole reminds you of something your mom forced down your throat as a kid. But this one is so creamy and flavorful- no dry, crispy noodles in sight and it tastes so good you’ll be back for seconds!  From Cooking Light.

Ingredients

  • 8 ounces wide egg noodles- or any short pasta you have
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1/3 cup chopped carrot
  • 2 tablespoons all-purpose flour
  • 2 3/4 cups fat-free milk
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup frozen peas, thawed
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 2 (5-ounce) cans albacore tuna in water, drained and flaked
  • Cooking spray

Preparation

  1. Preheat broiler.
  2. Cook noodles according to package directions, omitting salt and fat. Drain.
  3. 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.
  4. Sprinkle onions/carrot with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick.
  5. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
  6. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.
  7. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese.
  8. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
  9. Enjoy!
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