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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.