Tuna and Pea Casserole

Tuna and Pea Casserole

  • 8 oz. whole-wheat egg noodles
  • 1 Tbsp extra virgin olive oil
  • 1 medium sweet onion (finely chopped)
  • 4 oz. mushrooms (finely sliced)
  • 1/2 tsp salt
  • 1/2 cup dry white wine
  • 6 Tbsp bread flour
  • 3 cups non-fat milk
  • 1/2 tsp freshly ground black pepper
  • 12 oz. chunk canned light tuna (drained)
  • 1 cup frozen peas (thawed)
  • 3/4 cup parmesan cheese
  • 1/3 cup breadcrumbs
  1. In a large pot, bring water to boil and cook noodles until just tender. About 7-9 minutes.
  2. Drain and rinse noodles.
  3. Position rack in upper 1/3 of oven.
  4. Preheat broiler.
  5. Heat olive oil in ovenproof large skillet over medium-high heat.
  6. Add onions, mushrooms and salt. Cook until onions soften. Do not let onions brown. Stir often. About 5-6 minutes.
  7. Add wine and cook until wine evaporates. About 4-6 minutes.
  8. Sprinkle flour over vegetables and stir to coat.
  9. Add milk and pepper and bring mixture to a simmer.
  10. Stir constantly.
  11. Stir in tuna, peas and 1/2 cup parmesan cheese until evenly incorporated.
  12. Stir in noodles and remove from heat.
  13. In 6 oven-safe oval porcelain ramekins, spoon equal amounts of mixture.
  14. Sprinkle casserole with breadcrumbs and remaining parmesan.
  15. Broil ramekins until bubbly and browned on top. About 3-5 minutes.