Tuna Noodle Casserole
- Total Time
Forever a classic. Packed with vegetables and the fantastic nutty flavor of Parmigiano Reggiano cheese.
fat free skim milk3 cup(s)
all-purpose flour2 Tbsp
Dijon mustard2 Tbsp
Worcestershire sauce2 Tbsp
dried dill weed1 tsp
black pepper½ tsp, freshly ground
table salt¼ tsp
frozen mixed vegetables20 oz, thawed
canned chunk white tuna in water12 oz, drained
uncooked whole wheat pasta8 oz, spiral shape, cooked according to package instructions, drained
parmesan cheese2 oz, 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.