Tuna Noodle Casserole

By John Crowley

Tuna Noodle Casserole
Ingredients
  • 1/4 cup stick margarine

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon ground white pepper

  • 1 (14-1/2 ounce) can fat-free, low-sodium chicken broth

  • 1/2 cup fat-free skim milk

  • 2 (6-1/2 ounce) cans water-packed tuna, drained

  • 2 celery stalks, finely chopped

  • 1/4 small onion, minced

  • 1/4 cup minced fresh parsley

  • 1 clove garlic, minced

  • 4 cups cooked wide egg noodles

Directions
  1. Preheat the oven to 350 degrees F. Spray an 8x8-inch pan with non-stick cooking spray.In a medium skillet, melt the margarine. Add the flour and pepper; stir until smooth. Cook until thickened, about 1 minute. Add the broth and stir until the mixture thickens and bubbles, about 3-4 minutes.Reduce the heat to low and add the milk; heat until slightly thickened, 1 minute. Add the tuna, celery, onion, parsley, and garlic; stir until well blended. Gently stir in the noodles. Pour the mixture into the prepared baking pan. Cover and bake for 20 minutes. Uncover and continue baking until bubbly, about 5 minutes.


Nutritional Facts

Servings
1
Per Serving (yield 4 servings)
Calories: 324
Total Fat
13g
Saturated Fat
3g
Sodium
589mg
Total Carbohydrates
28g
Fiber 1g
Protein
27g

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