Tuna Casserole with GF Noodles

5 tbsp Parmesan Cheese, grated
6 tbsp Heavy Whipping Cream
0.25 tbsp Butter, unsalted
1 sprigs Dill weed, fresh
1 stalk, small (5" long) Celery, raw
0.25 tbsp Extra Virgin Olive Oil
1 serving Garlic - minced (1 tsp)
0.50 tsp Mustard Powder, Dried Spice - 1 tsp ggg
1 tsp Lemon Juice 'Real Lemon' 100% juice
0.10 cup Frozen green peas
0.10 oz onions, raw, purple/red (1 slice)
8 oz Healthy Noodles, Kibun (by CSTUART76)

Heat a large, ovenproof skillet over medium heat. Add the olive oil and butter. Once the fats are heated, add the onion, celery, garlic, salt, and pepper to the skillet. Saute for about 10 minutes or until everything is tender, but still fairly crisp.

Add the noodles, dill, mustard, and lemon juice. Mix together.

Pour the heavy whipping cream and sprinkle 4/5 of the Parmesan cheese over the top. Stir until the cheese has melted into the cream sauce. Reduce the heat to medium-low and simmer until the sauce thickens.

Once the sauce thickens, add the tuna and peas. Sprinkle the remaining Parmesan over the top, then transfer the dish to the oven.

Broil for 3-5 minutes or until the cheese on top turns golden brown.


Serving Size: 2 servings