Tuna and Pea Casserole
Tuna and Pea Casserole
Ingredients
- 8 oz. whole-wheat egg noodles
- 1 Tbsp extra virgin olive oil
- 1 medium sweet onion finely chopped
- 4 oz. mushrooms finely sliced
- 1/2 tsp salt
- 1/2 cup dry white wine
- 6 Tbsp bread flour
- 3 cups non-fat milk
- 1/2 tsp freshly ground black pepper
- 12 oz. chunk canned light tuna drained
- 1 cup frozen peas thawed
- 3/4 cup parmesan cheese
- 1/3 cup breadcrumbs
Instructions
- In a large pot, bring water to boil and cook noodles until just tender. About 7-9 minutes.
- Drain and rinse noodles.
- Position rack in upper 1/3 of oven.
- Preheat broiler.
- Heat olive oil in ovenproof large skillet over medium-high heat.
- Add onions, mushrooms and salt. Cook until onions soften. Do not let onions brown. Stir often. About 5-6 minutes.
- Add wine and cook until wine evaporates. About 4-6 minutes.
- Sprinkle flour over vegetables and stir to coat.
- Add milk and pepper and bring mixture to a simmer.
- Stir constantly.
- Stir in tuna, peas and 1/2 cup parmesan cheese until evenly incorporated.
- Stir in noodles and remove from heat.
- In 6 oven-safe oval porcelain ramekins, spoon equal amounts of mixture.
- Sprinkle casserole with breadcrumbs and remaining parmesan.
- Broil ramekins until bubbly and browned on top. About 3-5 minutes.
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