Tuna Noodle Casserole

Ingredients

• 8 oz wide egg noodles
• 2 tbsp olive oil
• ½ cup chopped yellow onion
• ⅓ cup chopped carrot
• ⅓ cup zucchini, grated
• 2 button mushrooms, diced
• 2 tbsp all-purpose flour
• 2¾ cups fat-free milk
• 2 tbsp Dijon mustard
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup frozen peas, thawed
• ½ cup grated Parmigiano-Reggiano cheese, divided
• 2 (5-oz) cans albacore tuna in water, drained and flaked

Method

1. Cook noodles in boiling water. Drain.
2. Saute onions, carrots; mushrooms and zucchini in a large skillet for 6 minutes or until carrot is almost tender, stirring occasionally.
3. Sprinkle with flour; cook 1 minute, stirring constantly.
4. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick.
5. Stir in mustard, salt, and pepper; then cook 2 minutes, stirring constantly.
6. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.
7. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with olive oil
8. Top with remaining Parmigiano-Reggiano cheese.
9. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.