Homey Tuna Noodle Casserole Recipe - Cooking Index
Homey Tuna Noodle Casserole Recipe - Cooking Index
| 2 tablespoons | 30ml | Butter - divided |
| Nonstick cooking spray - as needed | ||
| 1/4 cup | 15g / 0.5oz | Minced onion |
| 1 cup | 110g / 3.9oz | Sliced celery |
| 1/4 lb | 113g / 4oz | Mushrooms - sliced |
| 1/4 cup | 15g / 0.5oz | Flour |
| 1 cup | 237ml | Nonfat milk |
| 1 cup | 237ml | Nonfat half-and-half |
| 1 cup | 237ml | Frozen peas |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 1/4 lb | 113g / 4oz | Medium egg noodles |
| 1 | Tuna packed in water - (12 1/2 oz) - drained | |
| 1 cup | 146g / 5.1oz | Fresh bread crumbs |
Heat the oven to 375 degrees. Brush a 9-inch round baking dish with 2 teaspoons of the butter.
Spray a saucepan with nonstick cooking spray. Add 1 tablespoon of the butter and heat until the butter is melted. Add the onion and celery and cook over medium heat until the vegetables are tender, about 3 minutes. Stir in the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 2 minutes.
Remove the saucepan from the heat and stir in the flour until blended. Gradually blend in a little milk and stir until the mixture looks smooth. Stir in the remaining milk and half-and-half. Heat over medium heat, stirring, until the sauce begins to simmer and thicken, 1 to 2 minutes. Stir in the peas. Season with the salt and pepper.
Cook the noodles in boiling salted water until they are tender, 5 to 7 minutes. Drain.
Spread 1/3 of the drained noodles evenly across the baking dish. Arrange 1/2 of the drained tuna over the noodles, then pour 1/3 of the sauce over the top, spreading to the edges. Repeat the layers. Top with the remaining noodles and sauce.
Heat the remaining 1 teaspoon of butter in a small nonstick skillet over medium-low heat until the butter is melted. Add the bread crumbs and stir until the bread crumbs begin to brown, about 2 to 3 minutes. Spoon the bread crumbs over the top of the casserole. Bake until the casserole is hot through the center, 30 to 35 minutes.
This recipe yields 6 servings.
Each serving: 285 calories; 560 mg sodium; 47 mg cholesterol; 6 grams fat; 3 grams saturated fat; 33 grams carbohydrates; 22 grams protein; 2.76 grams fiber.
Source:
The Los Angeles Times, 11-14-2001
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