Tuna Noodle Casserole

Tuna Noodle Casserole
  • 8 oz egg noodles, cooked
  • 2 Tbsp olive oil
  • ⅓ c onion, diced small
  • ⅓ c carrot, cut into small pieces
  • 2 Tbsp flour
  • 3 cups skim milk
  • 4 oz Neufchatel cream cheese, softened
  • 2 Tbsp mustard (Dijon is best)
  • ½ tsp onion powder
  • Salt and Pepper TT (to taste)
  • ¾ c frozen green peas, thawed
  • ½ c (2 oz) grated Parm cheese
  • 2 (5 oz) cans Albacore Tuna; packed in water, drained
  1. Preheat broiler in the oven. Spray your baking dish and set aside.
  2. Cook the noodles according to the package and drain.
  3. Over med heat in a large skillet, sauté the onion and the carrot in olive until the onion is translucent and the carrot is softened. Add the flour and cook for a minute or two. Add the milk and whisk until slightly thickened; approximately 5 minutes.
  4. Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well.
  5. Remove the pan from the heat and add the remaining ingredients along with the noodles.
  6. Spoon into the prepared dish and top with a little more Parm cheese, if desired.
  7. Cook under the broiler until the top is slightly browned and the dish is warmed through.
  8. Let stand a few minutes and enjoy! ~


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