Tuna Noodle Casserole
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Tuna Noodle Casserole
Category
Seafood
Ingredients
- 8 oz whole-wheat egg noodles
- 2 tablespoons Fustini's Basil Crush olive oil, divided
- 1 medium onion, finely chopped
- 8 oz mushrooms, sliced
- Kosher salt & freshly ground black pepper
- 1/4 cup white wine
- 1/4 cup Fustini's Citrus Oregano balsamic
- 5 tablespoons flour
- 3 cups of nonfat milk
- 12 oz canned chunk light tuna, drained
- 1 cup frozen peas & carrots, thawed
- 1 cup finely grated Parmesan cheese, divided
- 1/2 cup panko
Directions
- Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse. Position the rack in the upper third of the oven and preheat the broiler.
- Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms, and salt and cook, stirring often until the onion is softened but not browned, about 5 minutes. Add wine and balsamic and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables, stir to coat. Add milk and pepper and bring to a simmer, stirring constantly.
- Stir in tuna, peas &, carrots and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.