Just like mom used to make—only healthier and updated with fresh flavors like sun-dried tomatoes and toasted pine nuts.

Makes 6 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1/3 cup pine nuts
6 sun-dried tomatoes (not packed in oil)
6 ounces whole-wheat 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
1/2 cup reduced-fat mayonnaise
1 9-ounce can chunky light tuna in water, drained and flaked
1/2 cup grated Gruyère cheese
2 tablespoons finely chopped fresh parsley or basil
Lemon juice to taste
Salt & freshly ground pepper to taste

1. Preheat oven to 350°F.
2. Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.
3. Increase oven temperature to 425°F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.
4. Soak sun-dried tomatoes in hot water in a small bowl until softened, about 20 minutes. Drain and set aside.
5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
6. Meanwhile pulse reserved tomatoes, onion, celery, bell pepper and garlic in a food processor until finely chopped.
7. Heat 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.
8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts.
9. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

NUTRITION INFORMATION: Per serving: 390 calories; 20 g fat (5 g sat, 4 g mono); 55 mg cholesterol; 32 g carbohydrate; 23 g protein; 4 g fiber; 462 mg sodium; 263 mg potassium.
Nutrition Bonus: Vitamin C (48% daily value), Selenium (43% dv), Calcium & Vitamin A (23% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 low-fat milk, 1 vegetable, 2 lean meat, 2 1/2 fat

MAKE AHEAD TIP: Prepare through Step 8. Cover and refrigerate for up to 2 days.

This dish has always been a favorite of mine since first appearing in the EatingWell Oct. 1997 issue. It's a comfort food I make on a lazy Sunday afternoon, and it's a make- ahead dish. I serve with a salad.

Michael, Vancouver, BC

I thought this recipe was very disappointing. The flavors just didn't mix well together. I thought that the pine nuts made an otherwise blah dish rather bad tasting. Maybe it would have been better with breadcrumbs.

, Sacramento, CA

This was delicious and guilt-free comfort food! Everyone was skeptical when I said "tuna noodle casserole" but upon first bite they were impressed. Definitely not the tuna casserole your grandma makes. I have to admit I added more cheese than it called for. I thought the pine nuts were an excellent addition.

Marcia

This recipe was so delicious!! The flavours mixed beautifully and it was so light with the egg noodles. I substituted the pine nuts for sliced almonds and it was very tasty. I will make it again!

Alicia Davenport, Vancouver, BC