Tuna Noodle Casserole

Looking for a Meatless Monday recipe? Look no further.  Here is a cleaned up version of the classicTuna Noodle Casserole.

Tuna Noodle Casserole
8 oz wide whole wheat noodles
2 T olive oil
1/2C chopped yellow onion
1/3 C chopped carrot
2 T whole wheat flour
2 3/4 c skim milk
1/2 C (4 oz) 1/3-less fat cream cheese
2 T Dijon mustard
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1 C frozen peas, thawed
1/2C grated Parmigiano-Reggiano cheese, divided
2 (5oz) cans tuna (packed in water), drained and flaked
cooking spray
Preheat broiler.  Cook noodles according to packageand drain.  Heat a large skillet over medium heat.  Add oil, onions and carrots to pan.  Cook 6 minutes or until carrot is almost tender, stir occasionally.  Sprinkle with flour; cook 1 minute, stirring occasionally.  Gradually stir in milk; cook 5 minutes, stirring with a whisk constantly.  Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring.  Remove pan from heat.  Stir in the noodles, peas, 1/4 C cheese, and tuna.  Spoon mixture to a shallow broiler safe 2 quart baking dish coated with cooking spray.  Top with remaining cheese.  Broil 3 minutes or until golden brown and bubbly.  Let stand 5 minutes before serving.

What are you dishing up for Meatless Monday?  Let me know in the comments!

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