Tuna Noodle Casserole

Tuna Noodle Casserole

Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.

From EatingWell: October 1997
Yield: 6 servings
Active Time: 45
Total Time: 90

Ingredients

  1. 1/3 cup pine nuts
  2. 6 sun-dried tomatoes, (not packed in oil)
  3. 6 ounces dried wide egg noodles
  4. 1 onion, peeled and quartered
  5. 1 stalk celery, quartered
  6. 1 green or red bell pepper, seeded and cut into chunks
  7. 1 clove garlic, crushed and peeled
  8. 2 teaspoons canola oil
  9. 2 tablespoons all-purpose flour
  10. 2 cups low-fat milk
  11. 1/2 cup reduced-fat mayonnaise
  12. 1 9-ounce can chunk light tuna in water, drained and flaked
  13. 1/2 cup grated Gruyère cheese
  14. 2 tablespoons finely chopped fresh parsley, or basil
  15. Lemon juice, to taste
  16. Salt & freshly ground pepper, to taste

Preparation

  1. Preheat oven to 350°F.
  2. Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.
  3. Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
  4. Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.
  5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
  6. Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.
  7. Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.
  8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.
  9. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 8. Cover and refrigerate for up to 2 days.

Nutrition

Nutrition Per Serving: 395 calories; 19 g fat (4 g sat, 4 g mono); 65 mg cholesterol; 35 g carbohydrates; 22 g protein; 3 g fiber; 401 mg sodium; 447 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value), Selenium (47% dv), Calcium (23% dv), Vitamin A (22% dv), Magnesium (16% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 milk, 1 vegetable, 1 lean meat, 3 fat