Tuna Noodle Casserole ~ lower fat and calories!

My Moma used to make a tuna casserole, it had the creamy canned soup and potato chips on top… it was delicious, but FULL of fat, calories and the stuff I’m trying to get more control of in my diet…sure there are low fat canned soups, but again, ingredients I can’t pronounce!! ugh… ~ THIS recipe is the answer… absolutely full of flavor and DELICIOUS! 🙂


Tuna Noodle Casserole
***this is SOO delicious AND good for you! ***

Yield: 4-6 servings

8 oz egg noodles, cooked
2 Tbsp olive oil
1/3 c onion, diced small
1/3 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

Preheat broiler in the oven. Spray your baking dish and set aside. Cook the noodles according to the package and drain. 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. Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well. Remove the pan from the heat and add the remaining ingredients along with the noodles. Spoon into the prepared dish and top with a little more Parm cheese, if desired. Cook under the broiler until the top is slightly browned and the dish is warmed through. Let stand a few minutes and enjoy! ~


“While sharing links to My Healing Journey © 2014 is welcome and encouraged (please and thank you), do not copy/paste full recipes to any social media (Facebook, etc), blogs or websites without express written consent.  Unauthorized use of content and photos from My Healing Journey © 2014 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.”


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