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.Learn more about Cooking