Tuna Noodle Casserole

Don't have too much to say about this recipe. I think sometimes Tuna Noodle Casserole gets a bad rap sometimes but it's one of those comfort classics that you want every now and then. It's also a great recipe to get the ingredients to have on hand whenever you need a throw together night -- egg noodles, frozen peas, and canned tuna are all things we don't regularly keep in pantry/fridge but certainly worth picking up when they're on sale.

We enjoyed this recipe and will probably make it again. The recipe calls for the tuna casserole mixture to be transferred to a casserole dish for baking. To save us cleaning a dish we prepared everything in an oven proof skillet that we could then top the mixture with breadcrumbs and cheese then slide into the oven! Read on for the recipe:

Lightened Tuna Noodle Casserole from Skinny Taste blog
   Serves 6
Ingredients
6 oz no-yolk noodles
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained
4 oz 50% reduced fat sharp cheddar
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Directions
   Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
   Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
   Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
   Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.
   Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. We actually used a large nonstick oven safe skillet for making the casserole and then topped everything in the skillet with parmesan and breadcrumbs then put it in the oven. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Is tuna noodle casserole something you cook??