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
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
- Iron 36.0
- Folate 55.0
- Calcium 39.0
- Vitamin A 108.0
- Vitamin C 15.0