Healthy Tuna Casserole
Jennifer Connolly
ingredients
- whole wheat bread crumbs
- 8 oz. whole wheat macaroni pasta
- Olive oil cooking spray
- 2 stalks celery, diced
- 1 medium yellow or white onion, diced
- 1 tsp extra-virgin olive oil
- 3 TBSP whole wheat flour
- 2 C skim milk
- 2 carrots, peeled, cooked and diced
- 2 6-oz cans tuna packed in water, drained
- 1 C fresh or frozen peas
- 1 TBSP parmesan cheese
directions
- 1
1. Preheat oven to 350. Cook pasta.
- 2
2. Meanwhile, heat a stockpot over medium-high heat for 2 minutes. Mist with cooking spray and add celery and onion. Saute for two minutes or until onions become translucent.
- 3
3. Add oil and flour, whisk briskly. Add milk, whisking in a 1/4 cup at a time (this will create a roux) Reduce to medium heat.
- 4
4. Stir in drained pasta, carrots, tuna and peas. Remove from heat.
- 5
5. Pour tuna-pasta mixture into a large casserole dish. Top with 1/2 cup breadcrumbs and parmesan.
Source: Jennifer Connolly
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