Tuna Noodle Casserole
This Tuna Noodle Casserole is a simple and delicious weeknight meal. Bake it in the oven or serve it stove-top style. Both versions are delicious!
Servings 6 servings
- 1 package egg noodles
- 8 oz. frozen vegetables half a bag
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1/2 cup white wine I used a Chardonnay
- 1 cup fat free milk
- 1/2 cup heavy cream
- 1/2 teaspoon poultry seasoning
- salt and pepper to taste
- 2 cans white albacore tuna in water drained well
- 3/4 cup grated parmesan cheese
- 1 cup plain ruffles chips approximately, crushed
- dried parsley flakes for garnish, optional
Bring large pot of salted water to boil. Cook egg noodles according to package directions until al dente. In the last 2 minutes of cooking, stir in frozen vegetables. Drain, rinse with cold water and set aside.
Replace hot pot back to medium heat. Melt butter, then whisk in flour. Cook 1 minute. Slowly whisk in chicken stock and wine. Sauce should form and start to thicken. Simmer for 3 minutes to cook out alcohol in the wine. Continue whisking to avoid getting lumps. Stir in milk, cream, poultry seasoning, salt and pepper. Cook on medium low heat for another 3 minutes. Stir in cooked noodles and veggies. Add in tuna and parmesan cheese and stir. Top with crushed chips, parsley flakes and serve.
Calories: 598kcal | Carbohydrates: 60g | Protein: 29g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 561mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2645IU | Vitamin C: 6.6mg | Calcium: 247mg | Iron: 3.1mg