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Posts: 330
Registered:
February 2004
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Skinny Tuna Noodle Casserole
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Sun, 17 July 2011 15:14
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6 oz no yolk noodles (you can use Ronzoni Healthy Harvest too)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar (I used Cabot)
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs
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Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
Lightly spray 9 x 12 casserole with butter flavored cooking spray. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.
Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs.
To Freeze: Freeze in freezer safe container.
To Reheat: Preheat oven to 375°. Spray a little cooking spray on the top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
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Skinny Tuna Noodle Casserole
Re: Skinny Tuna Noodle Casserole