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Light Tuna Noodle Casserole

Type: Pasta
Courses: Casseroles, Main Course
Serves: 6 people

Recipe Ingredients

1/4 cup 23g / 0.8ozSlivered blanched almonds
6 oz 170gMedium egg-less noodles
6 1/2 oz 184gWater-packed tuna - - (1 can), drained and flaked
1/4 cup 59mlReduced-calorie mayonnaise
1 cup 110g / 3.9ozSliced celery ribs - (about 3 ribs)
1/3 cup 20g / 0.7ozFinely chopped onion
1/4 cup 36g / 1.3ozDiced green bell pepper
10 oz 284gFrozen peas - - (1 pkg), cooked per package
1 tablespoon 15mlCorn-oil margarine
1   Garlic clove - minced or pressed
3 tablespoons 45mlUnbleached all-purpose flour
3/4 cup 177mlDefatted chicken stock
1/2 cup 118mlSkim milk
1/2 teaspoon 2.5mlSalt - (omit if using salted chicken stock)
1/8 teaspoon 0.6mlBlack pepper - freshly ground
2 oz 56gReduced-fat cheddar cheese - grated

Recipe Instructions

Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside.

Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts.

Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes.

Source:
COOK IT LIGHT CLASSICS by Jeanne Jones

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