Wednesday, May 26, 2010

Tuna Noodle Casserole

This was one was definately good & we'd have it again! Makes 8 servings with 5 points each.

8 oz. whole wheat rotini, cooked
12 oz. can white tuna, drained
1 bag frozen mixed veggies (mine had asparagus, carrots, and corn)
3 cups skim or lowfat milk
2 tbsp. flour
2 tbsp. worcestershire
1 tbsp italian seasonings (it called for dill weed, but I didn't have any)
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. low fat parmesan, grated

1. Add milk & flour to a small sauce pan & simmer until thickened. Stir often or it will burn!

2. Once sauce has thickened, whisk in worcestershire, italian seasonings, salt, and pepper.

3. Combine sauce, pasta, tuna, frozen veggies, and parmesan & mix well.

4. Cook in a baking dish for about 30 minutes in a 350 degree oven. Let sit 5-10 minutes before serving.

This was super creamy & very tasty. The only thing I'd add next time is maybe some garlic & a tad more salt. I definately recommend it!


Becca said...

Mmmm that looks great.

SG said...

mmm....looks delicious!