It’s Double Delicious Friday! Our family really loves tuna noodle casseroles. Here’s a great twist on one!
♦ Nonstick cooking spray
♦ 2 tablespoons olive oil
♦ 2 ribs celery, chopped
♦ 1/2 large onion, chopped
♦ 2 tablespoons whole-wheat flour
♦ 3 cups nonfat (skim) milk
♦ 2 (6-ounce) cans light tuned packed in water, drained
♦ 1 1/2 cups part-skim mozzarella
♦ 1/2 tsp garlic powder
♦ 1/4 tsp paprika
♦ 1/4 tsp freshly ground black pepper
♦ 1 pound rice or whole-wheat pasta, such as shells or rotini, cooked according to the package instructions
♦ 1/4 cup whole-grain breadcrumbs
1. Preheat oven to 350 F. Coat an 8 x 12-inch baking dish with cooking spray and set aside. Heat the oil over medium-high heat in a large skillet. Add the celery and onion. Cook 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften but before they brown. Sprinkle the flour over the vegetables and cook 2 to 3 minutes more, until the flour forms a paste around the vegetables. Add 1 1/2 cups of milk and whisk until a thick sauce forms, about 1 to 2 minutes.
2. In a large bowl, mix the remaining milk, the tuna, mozzarella, carrot puree, garlic powder, paprika, and black pepper. Mix with a wooden spoon, breaking up the tuna. Add the vegetables from the skillet, along with the cooked noodles. Stir until well combined.
3. Transfer the noodle mixture into the baking dish and sprinkle with breadcrumbs. Cover with aluminum foil and bake 40 to 45 minutes. Then remove the cover and bake for 15 minutes more to brown. Cool for 15 minutes before serving. Yield: Serves 6
Now for the moment of truth:
(1 being dislike/never again : 10 being YES! YES! YES!)
♦ Kid Approval: 4
♦ Parent Approval: 5
♦ Likelihood to make again: 6
♦ Additional Comments: This one didn’t rank that high. It was very dry. Maybe if I used a different noodle? I might even add more cheese. There’s no doubt that it’s nothing like your typical creamy tuna noodle casserole!