Calories
499
Ingredients:
- 8 oz. dry egg noodles, cooked and drained (don’t overcook)
- 4 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1 large Portobello mushroom, diced
- 4 Tbsp. flour
- ½ tsp salt
- 1 tsp pepper
- 1 tsp ground mustard
- 2 cups skim milk
- 2 cans (5 oz.) albacore white tuna in water, drained
- ½ cup parmesan cheese, finely grated (fresh preferred)
- 1/3 cup chopped roasted sweet red peppers with liquid (from jar)
TOPPING:
- 2 Tbsp. butter, melted
- ½ cup Panko or dried bread crumbs
- ½ cup parmesan cheese, finely grated (fresh preferred)
- ½ tsp Italian Seasoning
Instructions:
- Make topping: melt butter and add to other topping ingredients. Stir until moistened and set aside.
- In a large saucepan sauté onion & garlic in olive oil until translucent. Add mushroom and cook another 1-2 minutes; stirring frequently.
- Slowly add flour to saucepan and stir until all flour is well incorporated (no lumps). Slowly add 2 cups of milk; whisking well after each addition. Add dry mustard, salt, pepper, tuna, roasted red pepper and parmesan cheese. Stir to combine. Pour into “sprayed” medium casserole dish. Bake at 375* for 20 minutes.
- Sprinkle on topping and bake another 5 minutes. Serves 6.
Nutrition
Nutrition per serving: 499 calories, 52 grams carbohydrate, 30 gm protein, and 19 grams fat
