Asian Tuna Noodle Casserole
Here's a traditional tuna casserole with lots of vegetables and a bit of Asian flair.
Servings: 4
Ingredients:
| 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 | 1.891 mg |
| % RDI: | - |
| calcium | 39% |
| iron | 36% |
| vit A | 108% |
| vit C | 15% |
| folate | 55% |
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2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1-1/2 cups (375 mL) thinly sliced mushrooms
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) Dijon mustard
4 cups (1 L) 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 (125 mL) fresh bread crumbs
1 cup (250 mL) shredded Cheddar cheese
2 tbsp (25 mL) minced fresh parsley
Preparation:
In large skillet, heat oil over medium-high heat; sauté onion, 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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