Healthy Tuna Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 slices whole wheat bread8 oz whole wheat macaroni pasta2 stalks celery, diced1 med yellow onion, diced1 tsp olive oil3 tbsp whole-wheat flour2 c. skim milk1 tsp Dijon mustard2 carrots, peeled, cooked and diced2 6oz cans tuna packed in water, drained1 c. frozen peas1 tbsp fresh dill, finely minced1 tbsp Parmesan cheese, grated
1. Preheat oven to 350. Toast bread in oven for 15 min or until just brown and crisp. Leave oven on after removing bread. In a food processor, grind bread into breadcrumbs.
2. Bring a large pot of water to boil over high heat and add pasta. Cook according to package directions.
Meanwhile, heat another large pot over medium high heat for 2 min. Spray with cooking spray and add celery and onion. Saute for 2 min or until onion is translucent.
4. Add oil and flour, whisk briskly. Add milk, whisking in a 1/4 c. at a time(making a roux). Reduce heat to medium.
5. Whisk in Dijon. Then stir in pasta, carrots, tuna, and peas. Add dill. Remove from heat.
6. Pour tuna- pasta mixture into a lrage casserole dish. Top with 1/2 c. breadcrumbs and Parmesan. Bake for 30 min until browned on top.
Number of Servings: 8
Recipe submitted by SparkPeople user ERICACLAY10.
2. Bring a large pot of water to boil over high heat and add pasta. Cook according to package directions.
Meanwhile, heat another large pot over medium high heat for 2 min. Spray with cooking spray and add celery and onion. Saute for 2 min or until onion is translucent.
4. Add oil and flour, whisk briskly. Add milk, whisking in a 1/4 c. at a time(making a roux). Reduce heat to medium.
5. Whisk in Dijon. Then stir in pasta, carrots, tuna, and peas. Add dill. Remove from heat.
6. Pour tuna- pasta mixture into a lrage casserole dish. Top with 1/2 c. breadcrumbs and Parmesan. Bake for 30 min until browned on top.
Number of Servings: 8
Recipe submitted by SparkPeople user ERICACLAY10.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 3.3 g
- Cholesterol: 14.3 mg
- Sodium: 359.8 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 6.2 g
- Protein: 18.4 g
Member Reviews
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EVA2380
My family really liked this recipe! My 10-yr old daughter even took leftovers to school for lunch. We used wide whole-wheat noodles instead of macaroni noodes, and I did have to add salt & pepper for a little more flavor. But overall, a fantastic recipe that I will make again! Thank you!! - 1/20/14