Lighter Tuna Casserole
By
Betsy Wolfe
@Wolfebets
1
Has less fat than the old fashioned kind but still tastes rich. Another dish the adult kids can make and eat for a few days inexpensively.
Ingredients
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1 bag(s)wide egg noodles. (no yolks brand has no cholesterol.)
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2 Tbspolive oil
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1 smallonion, chopped
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1 largecarrot, peeled and chopped
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2 Tbspflour
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2 3/4 cfat-free milk
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4 ozneuchatel cheese (lowfat cream cheese)
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2 Tbspyellow or dijon mustard
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1/4 tspsalt
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1/2 tsppepper
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1 cfrozen peas
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2/3 cgrated parmesan cheese
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2 can(s)tuna, packed in water- drained and flaked...we like the albacore.
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***cooking spray
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1 creduced fat shredded cheese (optional)
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1/4 cbread crumbs, dry
How to Make Lighter Tuna Casserole
- Cook noodles according to package directions, without adding the salt and fat. Drain.
- Heat a large Dutch oven over medium heat. Add oil to pan-swirl to coat. Add onion and carrot. Cook 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, just over half of your 2/3 cup parmesan, and tuna. Spoon mixture into a 9x13 casserole dish coated with cooking spray.
- Sprinkle shredded cheese over mixture. (If seriously cutting down on fat, this ingredient and step can be omitted.)
- In a small bowl, combine the bread crumbs and remaining parmesan. Sprinkle crumb mixture evenly over the casserole.
- Bake in preheated 400 degree oven until bubbly and cheese is melted. About 10-15 minutes.
About Lighter Tuna Casserole
Course/Dish: Fish Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy Healthy
