Prep:20 min Cook:40 min
Ingredients
5 slices whole-wheat bread, crusts included
1 tablespoon canola oil
1 small onion, chopped (about 1 cup)
1 large stalk celery, finely diced (about 1/2 cup)
1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
1/4 cup all-purpose flour
3 cups 1 percent milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
1 (10-ounce) box frozen chopped broccoli, thawed
1 (10-ounce) box frozen peas, thawed
4 (6-ounce) cans chunk light tuna in water, drained
Directions
- Preheat oven to 425 degrees F.
- Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
- Heat oil in a large skillet over medium heat.
- Add onions and cook, stirring, until onions are soft and translucent, 8 minutes.
- Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes.
- Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.
- Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently.
- Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes.
- Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole.
- Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Source: http://www.foodnetwork.com/recipes/ellie-krieger/tuna-casserole-recipe.html