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
- 1 bag(s)
- wide egg noodles. (no yolks brand has no cholesterol.)
- 2 Tbsp
- olive oil
- 1 small
- onion, chopped
- 1 large
- carrot, peeled and chopped
- 2 Tbsp
- flour
- 2 3/4 c
- fat-free milk
- 4 oz
- neuchatel cheese (lowfat cream cheese)
- 2 Tbsp
- yellow or dijon mustard
- 1/4 tsp
- salt
- 1/2 tsp
- pepper
- 1 c
- frozen peas
- 2/3 c
- grated parmesan cheese
- 2 can(s)
- tuna, packed in water- drained and flaked...we like the albacore.
- ***
- cooking spray
- 1 c
- reduced fat shredded cheese (optional)
- 1/4 c
- bread crumbs, dry
How to Make Lighter Tuna Casserole
- 1Cook noodles according to package directions, without adding the salt and fat. Drain.
- 2Heat 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.
- 3Sprinkle 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.
- 4Remove 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.
- 5Sprinkle shredded cheese over mixture. (If seriously cutting down on fat, this ingredient and step can be omitted.)
- 6In a small bowl, combine the bread crumbs and remaining parmesan. Sprinkle crumb mixture evenly over the casserole.
- 7Bake 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
