Creamy Tuna Noodle Casserole with Peas and Breadcr...

Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

CL Nov 15: Dinner Tonight various recipes


6 ounces uncooked no-yolk egg noodles
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 cup thinly sliced celery
3 tablespoons all-purpose flour
2 1/4 cups LACTAID® Reduced Fat 2% Milk
1/2 cup frozen green peas, thawed
1 1/2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon dry mustard (such as Colman’s)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1.5 ounces Parmesan cheese, grated (about 1/3 cup)

How to Make It

Preheat broiler to low.
Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.