Tuna Noodle Casserole
(from salonx’s recipe box)
POINTS value per serving: 5
About Tuna Noodle Casserole
Don’t use canned, grated Parmesan; it’s mostly oil and chemical additives. Buy a small block of Parmigiano-Reggiano – stamped with its name on the rind – instead. This delicious cheese delivers much better flavor for your POINTS® values. Grate it with a microplane or the small holes of a box grater.
Source: Weight Watchers.com
Prep time: 15 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Pasta
Ingredients
- 3 cups fat-free milk
- 2 Tbsp all-purpose flour
- 2 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 1 tsp dried dill
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- Two 10-oz. bags frozen mixed vegetables, thawed
- Two 6-oz. can tuna packed in water, drained
- 8 oz dried whole wheat noodles, cooked according to package instructions and drained
- 2 oz Parmigiano-Reggiano, grated (about 1/2 cup)
Directions
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Position the rack in the center of the oven and preheat the oven to
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350°F.
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Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
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Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
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Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.