Low Fat Tuna Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans tuna in water, drained (or 1 lb. fresh skinless, boneless tuna steaks)
• 2 tablespoons lemon juice (if using fresh tuna)
• 8 ounces wide egg noodles
• 4 tablespoons unsalted butter
• 8 ounces mushrooms, sliced
• 1/3 cup all-purpose flour
• 2 cups low-fat milk
• 2 tablespoons cornstarch
• 1 (8 ounce) bottle clam juice or 1 cup fish stock
• 1/4 cup dry wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 grated nutmeg
• 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano, crumbled
• 3 tablespoons breadcrumbs

Recipe

• 1 heat oven to 425f.
• 2 grease shallow 9" casserole.
• 3 (if using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. toss with lemon juice and refrigerate.) start cooking noodles according to package directions.
• 4 meanwhile, melt 1 tbs butter in large skillet over medium heat.
• 5 add mushrooms and cook without stirring, 1-2 minutes, until browned.
• 6 stir and add 1 tbs water; cook 1 minute until tender.
• 7 melt remaining butter in medium saucepan over medium heat.
• 8 stir in flour and cook, stirring, 1 minute.
• 9 stir in milk and bring to simmer, stirring constantly.
• 10 stir together cornstarch, clam juice, and wine.
• 11 pour into sauce, stirring constantly; add salt, pepper, and nutmeg.
• 12 simmer 2-3 minutes until thickened.
• 13 combine noodles with sauce, tuna, and mushrooms.
• 14 add dill and transfer to casserole; top with breadcrumbs.
• 15 bake 20 minutes until bubbly.
• 16 let stand 10 minutes before serving.
• 17 to reheat: if room temperature, bake 20 minutes at 350f;if cold, 30 minutes.