What’s for dinner? Tuna Casserole

This morning was rainy out, so the wee lad and I stayed home after dropping his sister off at school.

This week is a busy one with Sparks, the start if a fresh round of swimming lessons, picture day, play dates and Daddy being away for work. I decided that I would do a little prep for mealtimes to make it easier on myself.

There were some bananas starting to freckle, so I made some banana bread, a big ‘ol batch of pancakes, just to make my mornings that much easier and prepped dinner for tonight.

Here’s what I made:

Tuna Casserole
Skinny Tuna Casserole

Adapted from Skinnytaste.com

Ingredients:

450g of rotini pasta

1 tbsp butter

1 medium onion, minced fine

3 tbsp flour

1-3/4 cups reduced sodium chicken broth

1 cup 2% milk

1 oz sherry

8 oz cremin mushrooms (sliced)

1-1/2 cups frozen peas (thawed)

1 cup chopped celery

1 can of tuna in water, drained

1-1/2 cups reduced fat marble cheese (you could use cheddar too)

Cooking spray

2 tbsp parmesan cheese

2 tbsp whole wheat seasoned breadcrumbs
Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

*I pre-made my casserole in the morning, so I covered it with foil and put it in the fridge. When I was ready to cook it, I added 5 minutes to be sure it was heated throughout.

 

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