Google
Web www.home-almanac.com

Hosting Powered By www.kydomains.net

Home-Almanac.com   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Tuna Noodle Casserole

Categories:
fish, main dishes, casseroles, pastanoodle

1/3 cup pine nuts
6 sun-dried tomatoes
--not packed in oil
6 ounces dried wide egg noodles
1 onion; peeled and quartered
1 stalk celery; quartered
1 green or red bell pepper; seeded
--and cut into chunks
1 clove garlic
--crushed and peeled
2 teaspoons canola oil
2 tablespoons all-purpose flour
2 cups 1% milk
1/2 cup low-fat mayonnaise
9 ounces white tuna in water; drained and flaked
1/2 cup grated gruyere cheese
2 tablespoons finely chopped fresh parsley
--or basil
fresh lemon juice; to taste
salt & freshly ground black pepper; to taste

1. Preheat oven to 350F.

2. Spread pine nuts in a shallow pan and bake for 5 to 7 minutes, or until lightly browned; set aside.

3. Increase oven temperature to 425F. Lightly oil a 3-quart baking dish or coat it with nonstick spray.

4. In a small bowl, soak sun-dried tomatoes in hot water until softened, about 20 minutes. Drain and set aside.

5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.

6. Meanwhile, in a food processor, pulse reserved tomatoes, onion, celery, bell pepper and garlic until finely chopped.

7. In a large skillet, heat oil over medium heat. Add vegetables and cook, stirring occasionally, until softened, about 8 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese and parsley (or basil). Season with lemon juice, salt and pepper.

8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts. (The casserole will keep, covered, in the refrigerator for up to 2 days.)

9. Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

MAKES 6 SERVINGS.

265 calories per serving; 21 grams protein; 11 grams fat (2.6 grams saturated fat); 33 grams carbohydrate; 385 mg sodium; 55 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, October 1997

Yield: 6 servings

Preparation Time: 0:00




Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.


A new Tip each time you Visit
Tips

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site


Here are some other pages you may be interested in;
Seafood_05
Seafood_04
Seafood_02
Seafood_03
Seafood_01
This site hosted by
Ky Domains Web Services