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
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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