Tuna Noodle Casserole
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
Forever a classic. Packed with vegetables and the fantastic nutty flavour of Parmigiano Reggiano cheese.
Ingredients
Fat-free skim milk
3 cup(s)
All-purpose flour
2 tbsp(s)
Dijon mustard
2 tbsp(s)
Worcestershire sauce
2 tbsp(s)
Dried dill weed
1 tsp(s)
Black pepper
½ pinch(es)
Table salt
¼ tsp(s)
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
20 oz
Canned chunk white tuna in water
12 oz
Uncooked whole wheat pasta
8 oz
Parmesan cheese
2 oz
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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