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Tuna Noodle Casserole
1 h 30 m
“Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.”
⅓ cup pine nuts
6 sun-dried tomatoes, (not packed in oil)
6 ounces dried wide egg noodles
1 onion, peeled and quartered
1 stalk celery, quartered
1 green or red bell pepper, seeded and cut into chunks
1 clove garlic, crushed and peeled
2 teaspoons canola oil
2 tablespoons all-purpose flour
2 cups low-fat milk
½ cup reduced-fat mayonnaise
1 9-ounce can chunk light tuna in water, drained and flaked
½ cup grated Gruyère cheese
2 tablespoons finely chopped fresh parsley, or basil
Lemon juice, to taste
Salt & freshly ground pepper, to taste
1Preheat oven to 350°F.
2Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.
3Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
4Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.
5Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
6Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.
7Heat oil in a large skillet over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.
8Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.
9Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.
Make Ahead Tip: Prepare through Step 8. Cover and refrigerate for up to 2 days.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.