Tuna noodle casserole
Fat free skim milk
Dried dill weed
½ tsp, freshly ground
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
2 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.