The recipe calls for noodles but if you don't have any on hand instead you can use any short pasta to make this casserole. This dish is easy to make and the family really enjoyed the taste. Not one grumble.

Yield: 6    Prep/Cook: 30 minutes   Let stand 5 minutes before serving

 

8 ounces wide egg noodles (I use Spelt Ribbons)

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/3 cup chopped carrot

2 tablespoons all purpose flour (I use Buckwheat flour)

2 3/4 cup fat- free milk

1/2 cup (4 ounces) 1/3 less-fat-cream cheese, softened

2 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup frozen peas, thawed

1/2 cup (2 ounces) grated Parmigiano- Reggiano cheese, divided

2 (5-ounce) cans albacore tuna in water, drained and flaked

Cooking spray

1. Preheat broiler.

2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1minute stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano Reggiano cheese, and tuna. Spoon mixture into a shallow broiler- safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let it stand 5 minutes before serving.

1 1/3 cups=

Fat 16.5g        Carbohydrates 40.6g

Protein 27.4g   Fiber 3g

Cooking Light Jan/Feb 2010 page 98