Tuna-Noodle Casserole

I have never been a fan of canned tuna, but this recipe changed my mind.  This recipe comes from the Macaroni & Cheese cookbook by Marlena Spieler. I used whole wheat egg noodles, 2% cheddar, 1% milk, water packed tuna and homemade whole wheat bread crumbs. The recipe makes 6 servings.



 Tuna-Noodle Casserole

6 tablespoons butter
1 medium onion, chopped
1 cup thinly sliced mushrooms
1/4 cup flour
1/2 oz dry porcini mushrooms, broken into small pieces
1 cup chicken broth
2 cups hot, but not boiling milk
a pinch of nutmeg
salt and pepper
12 oz wide noodles, such as egg noodles
two 6-oz  cans good quality tuna, drained
3/4 cup fresh peas, blanched or frozen peas, defrosted
6 oz cheddar
3 tbsp chopped fresh parsley
4 tablespoons dry breadcrumbs

Preheat oven to 375 degrees.

In a large, heavy nonstick saucepan, melt 4 tablespoons of the butter over medium-low heat. Add onion and cook until it softens; add the mushrooms and raise the heat slightly to cook them through. Sprinkle the onion and mushrooms with flour, stir for a few minutes to cook out the flavor, add the dried porcini to the pot, and remove from the heat. Stir in the broth with a wooden spoon and keep stirring to break up any floury lumps and make a smoothish sauce. Stir in the milk and return to the stove.

Cook the sauce over medium-high heat, stirring, for about 7 to 10 minutes, or until it thickens. If there are any floury lumps, whisk the sauce briefly with a wire whisk. Remove from heat and season with the nutmeg and salt and pepper. Set the sauce aside.

Cook the pasta in a large pot of rapidly boiling salted water until it is not quite al dente, as it will cook further in the oven, and drain.

In a buttered large shallow pan, in layers, add a quarter of the sauce, a quarter of the cheese, and a third of the tuna, peas and noodles. Repeat the layers two more times, and then end with a layer of sauce and a layer of cheese. s\Sprinkle with the parsley and crumbs, then dot with the remaining 2 tablespoons butter.

Bake the casserole until bubbly, lightly browned, and crisped in spots, about 30 minutes. Serve right away.

 Per my calculations – Per serving – Calories: 582, Total Fat: 25.3g, Sat. Fat: 14.8g, Carb: 59.5g, Fiber: 8.9g, Protein: 34.1g


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