Classic Tuna Noodle Casserole

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Canola oil

  1 tbsp or 14g

• Mushrooms

  Chanterelle, raw

  227g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  1 tbsp or 9g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 ½ cup or 610g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Lemon juice

  Raw

  6 ½ tsp or 33g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

• Tuna

  Fish, light, canned in water, drained solids

  300g

• Dill

  Fresh

  2 tbsp or 1g

• Pam cooking spray

  Oil, original

  100g

• Cheddar cheese

  2 oz or 57g

Directions

1. Step 1 Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl. Step 2 Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly. Step 3 Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill. Step 4 Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.

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