I don't know about you guys but I really like tuna noodle casserole...my family, not so much and for that reason I don't make it much. However, I don't like peas very much but my family does so maybe if I remind them that I'm eating peas they will at least try the casserole. Yeah, that is it! Well, at least I'm going to try that approach because I really am making this casserole tonight.
Tuna Noodle Casserole
POINTS® Value: 5
Preparation Time: 15 min
Cooking Time: 50 min
Level of Difficulty: Easy
Forever a classic. Packed with vegetables and the fantastic nutty flavor of Parmigiano Reggiano cheese.
3 cup(s) fat-free skim milk
2 Tbsp all-purpose flour
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 tsp dried dill weed
1/2 tsp black pepper, freshly ground
1/4 tsp table salt
20 oz frozen mixed vegetables, thawed
12 oz canned chunk white tuna in water, drained
8 oz uncooked whole-wheat pasta, spiral shape, cooked according to package instructions, drained
2 oz Parmesan cheese, Parmigiano-Reggiano, grated (about 1/2 cup)
* Position the rack in the center of the oven and preheat the oven to 350°F.
* Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
* Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
* Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.
* Don't use canned, grated Parmesan; it's mostly oil and chemical additives. Buy a small block of Parmigiano-Reggiano — stamped with its name on the rind — instead. This delicious cheese delivers much better flavor for your POINTS® values. Grate it with a microplane or the small holes of a box grater.
I hope you all have a wonderful start to your week today! I'll be back tomorrow with either a fun Father's Day card or with a Ghirardelli candy holder that I made..hmmm...which will it be?