CLEAN EATING TUNA CASSEROLE

Clean Eating Tuna Casserole image

From an old copy of Clean Eating Magazine. We really enjoy this, I no longer have to feel guilty making tuna noodle casserole for the kids! I've made a few alterations to the original recipe

Provided by TattooedMamaof2

Categories Tuna

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

8 ounces whole wheat macaroni
2 carrots, peeled and diced
olive oil flavored cooking spray
2 stalks celery, diced
1 medium yellow onion, diced
1 teaspoon extra virgin olive oil
3 tablespoons whole wheat flour
2 cups skim milk
1 teaspoon Dijon mustard
3 (6 ounce) cans tuna in water, drained
1 cup frozen peas
1 teaspoon dried dill
1 tablespoon low-fat parmesan cheese, grated
1/2 cup panko breadcrumbs

Steps:

Preheat oven to 350°F.
Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.

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