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Photo of Tuna noodle casserole by WW

Tuna noodle casserole

5
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
8
Difficulty
Easy
Forever a classic, our version of this dish is packed with vegetables and the fantastic nutty flavor of Parmigiano Reggiano cheese. We don't recommend canned, grated Parmesan for this recipe; 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 than the powdered stuff. Grate it with a microplane or the small holes of a box grater. Leftovers of this dish are great reheated so enjoy them for take-to-work lunches.

Ingredients

Fat free skim milk

3 cup(s)

All-purpose flour

2 Tbsp

Dijon mustard

2 Tbsp

Worcestershire sauce

2 Tbsp

Dried dill weed

1 tsp

Black pepper

½ tsp, freshly ground

Table salt

¼ tsp

Frozen mixed vegetables

20 oz, thawed

Canned chunk white tuna in water

12 oz, drained

Uncooked whole wheat pasta

8 oz, spiral shape, cooked according to package instructions, drained

Parmesan cheese

2 oz, Parmigiano-Reggiano, grated (about 1/2 cup)

Instructions

  1. Position the rack in the center of the oven and preheat the oven to 350°F.
  2. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
  3. 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.
  4. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.

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