New Tuna Noodle Casserole

I forgot that the only reason I went to the ice rink as a teenager was to meet cute boys.  Skating is hard!  I was pretty bad.  I haven’t skated in about ten years, and I was never any good.  Not quite my cup of tea!  Plus I was so tense, I know my legs are going to be sore during the race tomorrow :P.

Dinner was a new recipe!  New Tuna Noodle Casserole c/o Ellie Krieger!

That’s a pretty big serving for 480 calories!  There are a ton of veggies in this baby!  Check it…

Ingredients:

  • 3/4 pound whole wheat fettuccine
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 large stalk celery, finely diced
  • 10 ounces white mushrooms, stemmed and chopped
  • 1/4 cup all-purpose flour
  • 3 cups low-fat (1%) milk
  • 1 cup low-sodium chicken broth or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 6-ounce cans chunk light tuna in water, drained
  • 10-ounce box frozen chopped broccoli, thawed
  • 10-ounce box frozen peas, thawed
  • 1/3 cup plain bread crumbs (I put a slice of Ezekial in the food processor)
  • 3 tablespoons freshly grated Parmesan cheese
  1. Preheat the oven to 425 degrees.  Bring a large pot of water to boil.  Break the fettuccine into thirds, and cook until tender but firm, a minute or two less than the package directions call for.  Drain.
  2. Heat the oil in a large deep skillet over medium heat.  Add the onion and cook, stirring occasionally, until just tender, 6 minutes.  Add the mushrooms and cook until they release water, about 5 minutes more.
  3. Sprinkle the flour over the mushroom mixture and stir immediately to incorporate.  Add the milk and broth and bring the mixture to a boil, stirring frequently.  Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has thickened, about 8 minutes.  Add the salt and pepper, cooked fettuccine, tuna, broccoli, and peas, and toss to incorporate.  Pour mixture into a 9 x 13-inch casserole dish.
  4. In a small bowl, combine the bread crumbs and Parmesan cheese.  Sprinkle them over the casserole and bake until bubbly, about 25 minutes.

I love healthy comfort food!  Plus, this dish is full of protein and good carbs to prep me for tomorrow’s race!

After we got back from skating, I had some dessert!

Love Girl Scout Cookies 🙂

Now to bed so I can be well rested for tomorrow!

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