Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

Yield

Serves 4 (serving size: about 1 1/2 cups)

We love the old-school feel of this skillet supper. If you can't find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.

Ingredients

• 6 ounces uncooked no-yolk egg noodles
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1 cup thinly sliced celery
• 3 tablespoons all-purpose flour
• 2 1/4 cups low-fat 1% milk
• 1/2 cup frozen green peas, thawed
• 1 1/2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon dry mustard (such as Colman's)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
• 1/4 cup whole-wheat panko (Japanese breadcrumbs)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)

Nutritional Information

• Calories 436
• Fat 11.9g
• Satfat 5.2g
• Monofat 4.6g
• Polyfat 0.8g
• Protein 27g
• Carbohydrate 54g
• Fiber 5g
• Cholesterol 34mg
• Iron 3mg
• Sodium 550mg
• Calcium 322mg

How to Make It

Step 1

Preheat broiler to low.

Step 2

Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.