Healthy Tuna Noodle Casserole

8 ounces egg noodles (I used whole wheat egg noodles)

2 tablespoons olive oil

½ cup chopped yellow onion

½ cup chopped carrots

2 tablespoons all-purpose flour
2 ¾ cups fat-free milk

½ cup (4 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons Dijon mustard

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup frozen peas, thawed

½ cup grated Parmigiano-Reggiano cheese, divided

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

Cooking spray

Preheat broiler.

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 carrots are almost tender, stirring occasionally.

Sprinkle with flour; cook 1 minute, 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

Remove pan from heat. Stir in noodles, peas, ¼ cup Parmigiano-Reggiano cheese, and tuna.
Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining ¼ cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.
Let stand 5 minutes before serving.

Serving Size: Makes about 1.5 Cups serving

Number of Servings: 7

Recipe submitted by SparkPeople user KCARPENT1.