Tuna Noodle Casserole

Tuna Noodle Casserole

8 oz wide egg noodles
2 Tbsp olive oil
1/2 c chopped yellow onion
1/3 c chopped carrot
2 Tbsp all-purpose flour
2 3/4 c skim milk
1/2 c reduced fat cream cheese, softened
2 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1 c frozen peas, thawed
1/2 c grated Parmesan
2 (5 oz) cans albacore tuna in water, drained and flaked
Cooking Spray

1. Preheat broiler
2. Cook noodles according to package directions, omitting salt and fat. Drain. 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. 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, and cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 c Parmesan, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining Parmesan cheese. Broil 3 minutes or until golden and bubbly. Let stand for 5 minutes before serving.

Yield: 6 servings

From Cooking Light Magazine Jan/Feb 2010

Ken's rating: ***1/2
Chalsea's rating: ****
Ken thought this needed a bit more crunch so he crushed some potato chips over the top and seemed to enjoy it a bit more. This dish was especially good as leftovers the next day!