Description
A quick and healthy tuna noodle casserole for busy weeknights. Light, flavorful, and packed with protein.
Ingredients
- 8 oz whole wheat pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 cup low-fat milk
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet. Sauté onion and garlic until soft.
- Stir in flour, then slowly add milk while whisking to avoid lumps.
- Add tuna, peas, Parmesan, salt, and pepper. Mix well.
- Combine tuna mixture with cooked pasta.
- Transfer to a baking dish and bake for 15 minutes.
Notes
- Use fresh or canned salmon as a substitute for tuna.
- Add sliced mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American