Cooking Corner


Katie Mancino


Tuna Noodle Casserole Re-Done
294 calories, 7 g fat, 34 carbs, 41 g protein
Makes 6 servings

2 cups dry elbow pasta (I use Dreamfields Healthy Carb Living pasta)
1 Tbsp Land O’Lakes Light Butter
1 Tbsp flour
1 cup skim milk
4 oz Cabot Extra Light Cheddar
6 Tbsp parmesan
1/2 bag frozen Steamfresh green beans
3 cans chunk white tuna
2 Tbsp Italian bread crumbs

1. Heat oven to 350 F and cook pasta.
2. Melt butter over medium low heat, add flour to make a roux, add milk and let cook for one minute.
3. Add 4 tablespoons of parmesan and the cheddar. Cook for 5 minutes until it is a thick sauce.
4. Toss sauce, pasta, green beans and tuna and spread in a casserole dish.
5. Mix remaining parmesan and bread crumbs together and sprinkle over the top of the dish.
6. Bake for 30 minutes until bubbly around the edges.

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