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Tuna Noodle Casserole

January 12, 2010

Tuna Noodle Casserole -- how retro are we?

I didn’t grow up in a casserole family — as far as I remember, we didn’t really have casseroles, even though pretty much everyone else I knew did.  As far as I know, this is pretty much my very first exposure to the tuna noodle casserole.  We found this recipe in Cooking Light, and it seemed a lot more appealing than what I know about the gloppy cream of mushroom mess used in the classic recipe.  Though I think this recipe could really benefit from a few additional herbs and seasonings, like maybe garlic or parsley, it was an absolutely filling and comforting dish, great for a howling winter’s night.

Tuna Noodle Casserole

from January/February’s Cooking Light

  • 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. fat-free milk
  • 1/2 c. (4 oz.) 1/3-less-fat cream cheese, softened
  • 2 tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1 c. frozen peas, thawed
  • 1/2 c. grated Parmesan cheese, divided
  • 2 (5 oz.) can 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 pain; 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 5-9 minutes, stirring constantly with a whisk or until slightly thick.  Stir in cream cheese, mustard, salt and pepper; cook 2 minutes, stirring constantly.
  3. Remove pan from heat.  Stir in noodles, peas, 1/4 c. Parmesan cheese and tuna.  Spoon mixture into a shallow broiler-safe 2 quart baking dish with cooking spray.  Top with remaining cheese.  Broil 3-5 minutes or until golden and bubbly.  Let stand 5 minutes before serving.

Yield:  6 servings (serving size: 1 1/3 c.)

Weight Watchers Points:  9

One Comment leave one →
  1. mary beth permalink
    January 13, 2010 4:12 am

    Guess what! I am a new subscriber to Cooking Light and just got my first issue today! I am so excited to try a bunch of the recipes in there, including this one! Maybe if I try this one I will add those extra herbs and seasonsings. 🙂

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