Tuna Casserole
- Total:
- 1 hr
- Prep:
- 20 min
- Cook:
- 40 min
- Yield:
- 6 servings, serving size, 2 1/2 cups
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 476 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 66 milligrams
- Sodium
- 1023 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 11 grams
- Protein
- 45 grams
- Sugar
- 14 grams
Ingredients
- 5 slices whole-wheat bread, crusts included
- 1 tablespoon canola oil
- 1 small onion, chopped (about 1 cup)
- 1 large stalk celery, finely diced (about 1/2 cup)
- 1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 3 cups 1 percent milk
- 1 cup low-sodium chicken broth or vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
- 1 (10-ounce) box frozen chopped broccoli, thawed
- 1 (10-ounce) box frozen peas, thawed
- 4 (6-ounce) cans chunk light tuna in water, drained
Directions
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
2007 Ellie Krieger All right reserved
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