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Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

Photo: Jennifer Causey
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 LACTAID® Reduced Fat 2% 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)

Nutrition Information

  • calories 436
  • fat 11.9 g
  • satfat 5.2 g
  • monofat 4.6 g
  • polyfat 0.8 g
  • protein 27 g
  • carbohydrate 54 g
  • fiber 5 g
  • cholesterol 34 mg
  • iron 3 mg
  • sodium 550 mg
  • calcium 322 mg

How to Make It

  1. Preheat broiler to low.

  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.