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Asian Tuna Noodle Casserole

By The Canadian Living Test Kitchen

Tested till perfect

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Asian Tuna Noodle Casserole

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 555
pro 37 g
total fat 21 g
sat. fat 9 g
carb 53 g
fibre 5 g
chol 95 mg
sodium 2 mg
% RDI: -
calcium 39
iron 36
vit A 108
vit C 15
folate 55

More great recipes from this menu:

Here's a traditional tuna casserole with lots of vegetables and a bit of Asian flair.

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1-1/2 cups thinly sliced mushrooms
  • 1/4 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 cup soy sauce
  • 1 tbsp Dijon mustard
  • 4 cups wide egg noodles, (about 8 oz/250 g)
  • 2 cans (each 6 oz/170 g) water-packed tuna, drained
  • 2 carrots, grated
  • 3 green onions, thinly sliced
  • 1/2 cup fresh bread crumbs
  • 1 cup shredded Cheddar cheese
  • 2 tbsp minced fresh parsley

Preparation

In large skillet, heat oil over medium-high heat; saut?nion, garlic, celery, mushrooms and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, soy sauce and mustard; bring to boil. Reduce heat to medium and simmer until thickened, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, about 8 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain noodles and return to pot. Add cooking liquid, sauce, tuna, carrots and green onions; toss to coat.

Scrape into 8-inch (2 L) greased glass baking dish or shallow casserole. Sprinkle with bread crumbs and cheese. Bake in 375°F (190°C) oven until golden, about 20 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: March 2005

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