Friday, October 16, 2009

Tuna Noodle Casserole

Makes 8 servings
POINTS value per serving: 5


  • 3 cups fat-free milk
  • 2 Tbsp all-purpose flour
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Worcestershire sauce
  • 1 tsp dried dill
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • Two 10-oz. bags frozen mixed vegetables, thawed
  • Two 6-oz. can tuna packed in water, drained
  • 8 oz dried whole wheat noodles, cooked according to package instructions and drained
  • 2 oz Parmigiano-Reggiano, grated (about 1/2 cup)


  1. Position the rack in the center of the oven and preheat the oven to
  2. Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
  3. Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
  4. Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.

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