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Saturday, September 26, 2015

Low Fat Tuna Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
  • 2 tablespoons lemon juice (if using fresh tuna)
  • 8 ounces wide egg noodles
  • 4 tablespoons unsalted butter
  • 8 ounces mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 2 cups low-fat milk
  • 2 tablespoons cornstarch
  • 1 (8 ounce) bottle clam juice or 1 cup fish stock
  • 1/4 cup dry
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 grated nutmeg
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
  • 3 tablespoons breadcrumbs

Recipe

  • 1 heat oven to 425f.
  • 2 grease shallow 9" casserole.
  • 3 (if using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. toss with lemon juice and refrigerate.) start cooking noodles according to package directions.
  • 4 meanwhile, melt 1 tbs butter in large skillet over medium heat.
  • 5 add mushrooms and cook without stirring, 1-2 minutes, until browned.
  • 6 stir and add 1 tbs water; cook 1 minute until tender.
  • 7 melt remaining butter in medium saucepan over medium heat.
  • 8 stir in flour and cook, stirring, 1 minute.
  • 9 stir in milk and bring to simmer, stirring constantly.
  • 10 stir together cornstarch, clam juice, and .
  • 11 pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
  • 12 simmer 2-3 minutes until thickened.
  • 13 combine noodles with sauce, tuna, and mushrooms.
  • 14 add dill and transfer to casserole; top with breadcrumbs.
  • 15 bake 20 minutes until bubbly.
  • 16 let stand 10 minutes before serving.
  • 17 to reheat: if room temperature, bake 20 minutes at 350f;if cold, 30 minutes.

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