We took some of fat out of the classic recipe and added a gourmet touch!

INGREDIENTS

  • 1 bag spinach egg noodles
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 Tablespoon Feisty Fish Rub 
  • 10 oz can diced tomatoes – drained
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas, thawed
  • 3 – 5 oz cans solid albacore tuna in water, no salt added – drained
  • 4 oz 50% reduced fat sharp cheddar 
  • cooking spray
  • 3 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs
  • INSTRUCTIONS
    • Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
    • Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
    • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
    • Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.
    • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
    • When boiling, add mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add diced tomatoes.
    • Add drained tuna and Feisty Fish Rub, stirring another minute.
    • Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
    • Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
    • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).