Tuna Noodle Casserole

Ah yes, a casserole. I have to admit it's not a dish you see coming from me very often. But in an effort to explore different types of cooking and, perhaps more importantly, to save some money I decided to turn to the casserole for a night.

Not only will this meal keep your bank account in check, but it also is pretty easy to prepare and provides a lot of leftovers. I made a casserole in a large, 9x13 glass pan for just two of us but then took some to work for the next several days. And whenever I can take leftovers to work it makes me happy. Healthier and cheaper lunches all at once! This becomes even better when it's raining outside.....

Since we had some pasta and protein already I was just missing veggies from this meal. I served this with my Pesto Caesar Salad that I absolutely adore. This meal is versatile enough, however, to go well with nearly any vegetable.

Time: 25 minutes
Difficulty: Easy

Tuna Noodle Casserole
This is a great dish when you have some leftover veggies that you're looking to make use of, are craving good ol' canned tuna fish, or are short on time or money (or both.) I was looking to save while also trying new things and this turned out to be a rather tasty attempt at something simple yet different.

Ingredients:
bag of egg noodles (cooked)
2 tsp olive oil
3/4 cup onion, diced
3/4 cup carrot, chopped
2 tbsp all purpose flower
2 3/4 cup skim milk
1/2 cup fat free cream cheese
2 tbsp dijon mustard
1 tsp black pepper
1 cup peas
3/4 cup grated parmesan
2 cans tuna
(this recipe is based upon a recipe from Cooking Light)

First of all, make sure to only buy dolphin safe Tuna. We want to make sure that we're not killing dolphins needlessly in our quest for some canned Tuna! Look for the well-known dolphin symbol on the can. You'll also want to buy Tuna packed in water, as opposed to oil. This cuts down significantly on un-needed fat and calories.

If your noodles aren't prepared, boil some water and get them cooking. You'll also want to preheat your broiler.

Heat your oil in a pan over medium heat. Add the onion and the carrot and saute for about 5 minutes or until the carrot is tender. Stir fairly often to keep your veggies from burning. Stir in the flour. (This will help thicken the sauce.) Then, add the milk. Stir with a whisk (being careful not to scratch the pan) for 5-6 minutes. The milk should thicken slightly.

Stir in your cream cheese, mustard, and pepper. Stir well and make sure the cream cheese has melted and is evenly distributed in your mixture. Cook for another 2-3 minutes.

Add the noodles and peas and stir them in well. Then, remove your pan from the heat and turn off the stove. Add the tuna and 1/2 cup of parmesan cheese. Stir well to fully mix everything. Pour the mixture into a 9x13 glass baking dish coated in cooking spray. Sprinkle the final 1/4 cup of parmesan cheese on top and broil for 3 minutes. It should be bubbly and hot with a golden hue to the cheese on top.