Asian Tuna Noodle Casserole

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1891 mg
  • Protein 37 g
  • Calories 555.0
  • Total fat 21 g
  • Cholesterol 95 mg
  • Saturated fat 9 g
  • Total carbohydrate 53 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 39.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 108.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asian Tuna Noodle Casserole

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