It is my week to host! Yea! It was really hard for me to choose a recipe this time. We enjoyed all of Ellie's recipes. I went with the Tuna Noodle Casserole because Chandler loves tuna and it looked like it would be a nice healthy meal for us. Visit the Craving Ellie webpage and check out what the other members did with this recipe and what other delicious foods we will be cooking in the coming weeks.
It was filled with a lot of good stuff. First you sautee onions, celery and mushrooms. Adding chicken broth and milk makes a nice creamy sauce. It also has broccoli and peas in it.
I added almonds on top instead of the grated parmesan, just because I like almonds better. Gave it a nice crunch. I also cheated and did not make my own bread crumbs. I'm sure it would have been better had I done that, but in the interest of time, I purchased some.
•5 slices whole-wheat bread, crusts included
•1 tablespoon canola oil
•1 small onion, chopped (about 1 cup)
•1 large stalk celery, finely diced (about 1/2 cup)
•1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups)
•1/4 cup all-purpose flour
•3 cups 1 percent milk
•1 cup low-sodium chicken broth or vegetable broth
•3/4 teaspoon salt
1 1/4 teaspoon ground black pepper
•1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
•1 (10-ounce) box frozen chopped broccoli, thawed
•1 (10-ounce) box frozen peas, thawed
•4 (6-ounce) cans chunk light tuna in water, drained
Preheat oven to 425 degrees F.
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.
Calories 500; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 49 g; Carb 56 g; Fiber 11 g; Cholesterol 75 mg; Sodium 990 mg