Using light cream cheese and Parmigiano Reggiano, this dish saved quite a bit of calories while keeping that warm, comforting goodness. If you don't like fish or tuna, no worries - substitute the canned tuna for shredded or diced chicken breast!
Healthier Tuna Noodle Casserole
recipe slightly adapted from Cooking Light
8 ounces wide egg noodles, cooked
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/2 cup diced celery
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups 2% milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
2 tablespoons butter
1/2 cup breadcrumbs
Cooking spray
Preheat oven to 350 degrees.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is 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, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray.
Combine the butter, remaining 1/4 cup Parmigiano-Reggiano cheese and breadcrumbs, then sprinkle on top of casserole. Bake in preheated oven for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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