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Ingredients
- 6 ounce Yolk-free egg noodles
- 1/2 c. Plus 2 Tbsp. skim lowfat milk
- 2 Tbsp. Flour
- 3/4 tsp Dry mustard
- 2 Tbsp. Extra virgin olive oil
- 4 x Scallions, minced
- 2 x Ribs celery, minced
- 1 c. Frzn peas
- 1 x Red bell pepper, diced 1 c. sliced mushrooms
- 1/4 tsp Dry thyme
- 3/4 c. Evaporated lowfat milk
- 1 can (6 1/8-ounce) water-packed tuna, rinsed, liquid removed, and flaked
- 1Â 1/2 ounce White Cheddar cheese, shredded (about 1/3 c.
- 1/4 tsp Low-fat wheat cracker crumbs or possibly plain dry bread crumbs
Directions
- Preheat the oven to 375 degrees. In a large pan of boiling water, cook the noodles till just tender. Drain well and set aside.
- Meanwhile, in a jar with a tight-fitting lid, shake together the skim lowfat milk, flour, am and mustard till smooth. Set aside. In a non-stick Dutch oven, heat the oil till warm but not smoking over medium-high heat. Add in the scallions, celery, bell pepper, mushrooms and thyme and cook, stirring frequently, till vegetables are just tender.
- Stir in the skim lowfat milk mix along with the evaporated lowfat milk and bring to a boil, stirring occasionally, till the mix is slightly thickened, about 4 min. Remove from the heat and stir in the tuna, peas Cheddar, warm pepper sauce, and salt. Add in the noodles and toss to combine.
- Spray a 1 1/2 qt baking dish with non-stick cooking spray. Spoon the tuna-noodle mix into the prepared baking dish, sprinkle the cracker crumbs on top, and bake for 20 to 25 min, or possibly till the crumbs are golden and the casserole is piping warm.
- Serves 4 Working time: 25 min Oven time: 20 to 25 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 822g | |
| Calories 951 | |
| Calories from Fat 501 | 53% |
| Total Fat 56.92g | 71% |
| Saturated Fat 21.68g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 800mg | 33% |
| Potassium 1681mg | 48% |
| Total Carbs 71.88g | 19% |
| Dietary Fiber 11.4g | 38% |
| Sugars 42.07g | 28% |
| Protein 41.02g | 66% |
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