Healthy Low-Fat Tuna Noodle Casserole

low fat tuna cassarole


Friend or Follow me on Facebook  Jenn Abadie Scioneaux

8 oz egg noodles, cooked
2 Tbsp olive oil
1/3 c onion, diced small
1/3 c carrot, cut into small pieces
2 Tbsp flour
3 cups skim milk
4 oz Neufchatel cream cheese, softened
2 Tbsp mustard (Dijon is best)
½ tsp onion powder
Salt and Pepper TT (to taste)
¾ c frozen green peas, thawed
½ c (2 oz) grated Parm cheese
2 (5 oz) cans Albacore Tuna; packed in water, drained

Preheat broiler in the oven. Spray your baking dish and set aside. Cook the noodles according to the package and drain. Over med heat in a large skillet, sauté the onion and the carrot in olive until the onion is translucent and the carrot is softened. Add the flour and cook for a minute or two. Add the milk and whisk until slightly thickened; approximately 5 minutes. Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well. Remove the pan from the heat and add the remaining ingredients along with the noodles. Spoon into the prepared dish and top with a little more Parm cheese, if desired. Cook under the broiler until the top is slightly browned and the dish is warmed through. Let stand a few minutes and enjoy! ~
Yield: 4-6 servings




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