Ingredients
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8 ounces whole-wheat egg noodles
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1 tablespoon extra-virgin olive oil
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1 medium onion, finely chopped
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8 ounces mushrooms, sliced
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½ teaspoon salt
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½ cup dry white wine
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6 tablespoons all-purpose flour
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3 cups nonfat milk
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½ teaspoon freshly ground pepper
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12 ounces canned chunk light tuna drained (see Note)
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1 cup frozen peas, thawed
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1 cup finely grated Parmesan cheese, divided
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1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
Directions
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Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
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Position rack in upper third of oven and preheat broiler.
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Meanwhile, heat oil in a large broiler-safe skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
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Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
