Home/Recipes/Old-Fashioned Tuna Noodle Casserole

Old-Fashioned Tuna Noodle Casserole

Name: Old-Fashioned Tuna Noodle Casserole
Total time: 50 min
Yield: Serves 4 to 6
Ingredients: Canola spray oil; 2 cups dried whole wheat ribbon noodles; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups low-fat (1%) milk, warm; 3 tablespoons extra-virgin olive oil, divided; 1/2 large red bell pepper, chopped; 6 white button mushrooms, sliced; 1/2 medium yellow onion, chopped; 1/4 teaspoon fine sea salt; 2 (6.0-ounce) cans tuna packed in water, drained; 3/4 cup dried whole wheat bread crumbs; 1/4 teaspoon ground black pepper

Serves 4 to 6

Time 50 min

Whole-wheat noodles, sliced mushrooms, flaky tuna, chopped red pepper and diced onion are generously covered in a delicate white cream sauce and then topped with bread crumbs. Baked to a golden brown, this healthful dish, with its classic comfort food taste and warm aroma, makes an ideal entrée for a chilly winter's day.

Ingredients

Canola spray oil
2 cups dried whole wheat ribbon noodles
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk, warm
3 tablespoons extra-virgin olive oil, divided
1/2 large red bell pepper, chopped
6 white button mushrooms, sliced
1/2 medium yellow onion, chopped
1/4 teaspoon fine sea salt
2 (6.0-ounce) cans tuna packed in water, drained
3/4 cup dried whole wheat bread crumbs
1/4 teaspoon ground black pepper

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Method

Preheat the oven to 375°F. Spray a baking dish with cooking spray; set aside.

Bring a large pot of salted water to a boil over high heat.

Add the noodles and cook until tender, about 8 minutes.

Drain well and set aside.

Meanwhile, melt butter in a medium saucepan.

Stir in flour, and cook, stirring constantly, for 1 minute, or until the mixture bubbles but does not brown.

Slowly pour milk into flour mixture, stirring constantly, until thick and bubbly, about 3 to 5 more minutes.

Remove from heat, cover and set aside.

Heat 2 tablespoons of the oil in a large skillet over medium high heat.

Add pepper, mushrooms, onion, salt and pepper and cook for about 7 minutes, or until mushrooms give up their liquid.

Add tuna and cooked noodles and toss to combine.

Transfer to baking dish and pour reserved milk mixture over the top, covering it completely.

In a medium bowl, mix together bread crumbs and remaining 1 tablespoon oil.

Arrange bread crumbs evenly over top of white sauce and bake until hot and bubbly, 20 to 25 minutes.

Nutritional Info:

Per serving: 410 calories (180 from fat), 20g total fat, 8g saturated fat, 65mg cholesterol, 490mg sodium, 34g carbohydrates (4g dietary fiber, 8g sugar), 28g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

Canola spray oil
2 cups dried whole wheat ribbon noodles
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk, warm
3 tablespoons extra-virgin olive oil, divided
1/2 large red bell pepper, chopped
6 white button mushrooms, sliced
1/2 medium yellow onion, chopped
1/4 teaspoon fine sea salt
2 (6.0-ounce) cans tuna packed in water, drained
3/4 cup dried whole wheat bread crumbs
1/4 teaspoon ground black pepper

Shop with Prime

Exclusively for Prime members in select ZIP codes.