The tuna noodle casserole recipe from Cooking Light is healthy, tasty and easy to prepare. The use of low-fat cream cheese and fat-free milk keeps this dish light.
To make tuna noodle casserole, cook 8 ounces of wide egg noodles according to the package instructions. Meanwhile, heat a large skillet over medium heat before adding 2 tablespoons of olive oil to it. Add 1/2 cup of chopped yellow onions and 1/3 cup of chopped carrots. Cook for six minutes or until the onions and carrots are nearly tender. Sprinkle in 2 tablespoons of flour, stir and cook for one minute. Slowly add 2 3/4 cups of fat-free milk, and cook for five minutes, stirring constantly. Remove the pan from the heat.
Drain the cooked noodles, and add them to the skillet. Add 1 cup of fresh or thawed frozen peas, 1/4 cup of grated Parmesano-Reggiano cheese and 2 5-ounce cans of drained water-packed albacore tuna. Stir the ingredients, and then spoon the mixture into a 2-quart baking dish that has been coated with cooking spray. Top this with another 1/4 cup of grated Parmesano-Reggiano cheese, and place it under a preheated broiler for three minutes, or until the cheese is hot and bubbly. Remove the dish from the oven, and allow it to stand for five minutes before serving.