Tuna Casserole

Name: Tuna Casserole
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings, serving size, 2 1/2 cups
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

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This is a surprisingly lowfat version of the classic tuna casserole you grew up with. You make your own creamy mixture, which replaces the high-fat condensed soup in the original version. Fresh bread crumbs toast right on top of the casserole!

Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 6 servings, serving size, 2 1/2 cups

Nutrition Info

Level: Easy
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 6 servings, serving size, 2 1/2 cups
Nutrition Info

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.

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