Hearty Italian Tuna Noodle Casserole

8 oz. dry egg noodles, cooked and drained (don’t overcook)

4 Tbsp. extra virgin olive oil

1 large onion, diced

3-4 cloves garlic, minced

1 large Portobello mushroom, diced

4 Tbsp. flour

½ tsp salt

1 tsp pepper

1 tsp ground mustard

2 cups skim milk

2 cans (5 oz.) albacore white tuna in water, drained

½ cup parmesan cheese, finely grated (fresh preferred)

1/3 cup chopped roasted sweet red peppers with liquid (from jar)

TOPPING:

2 Tbsp. butter, melted

½ cup Panko or dried bread crumbs

½ cup parmesan cheese, finely grated (fresh preferred)

½ tsp Italian Seasoning

Directions:

  1. Make topping: melt butter and add to other topping ingredients. Stir until moistened and set aside.
  2. In a large saucepan sauté onion & garlic in olive oil until translucent. Add mushroom and cook another 1-2 minutes; stirring frequently.
  3. Slowly add flour to saucepan and stir until all flour is well incorporated (no lumps). Slowly add 2 cups of milk; whisking well after each addition. Add dry mustard, salt, pepper, tuna, roasted red pepper and parmesan cheese. Stir to combine. Pour into “sprayed” medium casserole dish. Bake at 375* for 20 minutes.
  4. Sprinkle on topping and bake another 5 minutes. Serves 6.

Nutrition per serving: 499 calories, 52 grams carbohydrate, 30 gm protein, and 19 grams fat

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