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Friday, January 29, 2010

New Tuna Noodle Casserole a "Welcomed Retro Remake"

Here is a recipe I found in So Easy by Ellie Krieger (she has a great cooking show on Food Network), my husband gave me this recipe book for Christmas, I'm so glad he did...I LOVE the recipes.  She has some new ways to bring back an old recipe a lot of us can remember from our childhood.  Tuna Noodle Casserole, I used to love it when my Mom made this for my family growing up.  Ellie has a new twist on the old recipe by using a simple from-scratch cream sauce and chunks of fresh mushrooms subbing for the condensed soup, plus lots of green veggies and pasta that is tender but not mushy, she calls it a "welcomed retro remake".  I saw this recipe and immediately wanted to share it on my blog for a great addition to your family game night!!  Pasta such a great food for Kickin' back and joining in the competitive spirit and bringing together of the family for some good old fashioned fun!

Here's the recipe:

3/4 pound whole-wheat fettuccine
1 tablespoon canola oil
1 small onion, chopped
1 large stalk celery, finely diced
10 ounces white mushrooms, stemmed and chopped
1/4 cut all-purpose flour
3 cups low-fat (1%) milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 6 ounce cans chunk light tuna in water, drained
1 10-ounce box frozen chopped broccoli, thawed
1 10-ounce box frozen peas, thawed
1/3 cup plain bread crumbs
3 tablespoons freshly grated Parmesan cheese

Preheat the oven to 425 degrees.
Bring a large pot of water to a boil.  Break the fettuccine into thirds, and cook until tender but firm, a minute or two less than the package directions call for.  Drain
Heat the oil in a large deep skillet over medium heat.  Add the onion and cook, stirring, until softened, 5 minutes.  Add the celery and cook, stirring occasionally, until just tender, 6 minutes.  Add the mushrooms and cook until they release their water, about 5 minutes more.
Sprinkle the flour over the mushroom mixture and stir immediately to incorporate.  Add the milk and broth and bring the mixture to a boil, stirring frequently.  Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has thickened, about 8 minutes.  Add the salt and pepper, cooked fettuccine, tuna, broccoli, and peas, and toss to incorporate.  Pour mixture into a 9X13-inch casserole dish.
In a small bowl, combine the bread crumbs and parmesan cheese.  Sprinkle them over the casserole and bake until bubbly, about 25 minutes.

Makes 6 servings

Serving size 2 1/2 cups

Excellent source of calcium, fiber, folate, iodine, iron, manganese, protein, riboflavin, vitamin A, vitamin C, vitamin K

Good source of copper, niacin, pantothenic acid, phosphorous, potassium, selenuim, thiamin, vitamin B6, vitamin D

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