I've been trying to cook more things that do not rely as much on processed foods like canned cream of whatever soup. One of my husband's favorite comfort foods is tuna noodle casserole, which traditionally is made with canned cream of mushroom soup. I made an attempt today to make this dish without canned soup, and it turned out to be spectacular! My hubby immediately went back for seconds and was trying to claim the leftovers for his lunch the next day. This makes a large portion that is great for a family, or if you just have two people like us, you'll get multiple meals out of it. It's simply yummy!
Ingredients:
8 oz. wide egg noodles (I used No Yolks brand)
2 T butter
1 small onion, finely chopped
8 oz. baby bella mushrooms, sliced
1 cup frozen peas
2 T flour
1 cup skim milk
1 cup chicken stock (no salt added)
4 oz. shredded reduced fat cheddar (I use Cabot 50% reduced fat cheddar)
2 cans tuna in water, drained
Salt
Pepper
Garlic Powder
Directions:
1. Bring a large pot of water to a boil, add noodles, and cook until done (about 8 minutes). Right before the noodles are finished cooking, add the frozen peas to the pot and let cook for a minute. Drain the noodles and pasta. and set aside.
2. While your noodles are cooking, in a large skillet, add 1 T of butter and the chopped onion and cook until slightly soft. Add the sliced mushrooms and cook about 5 minutes. Turn heat to low while you start the sauce.
3. In the same pot that you cooked the noodles (you can use a new pot if you don't mind creating another pan to wash), add the second tablespoon of butter and melt over medium heat. Whisk in the flour to make a paste, and then immediately whisk in the milk. Heat until it starts to thicken, and then whisk in the chicken stock. Add in the cheddar and whisk together until you have a smooth sauce.
4. Dump the noodles and peas into the large skillet with the mushrooms and onions. Immediately stir in the sauce. Add in the tuna. Sprinkle the whole dish with salt, pepper and garlic powder to your taste.
Makes 6-8 servings
(If you divide it into 6 equal servings, it is 8 WW Freestyle points and if you divide it into 8 equal servings, it is 6 WW Freestyle points)
Ingredients:
8 oz. wide egg noodles (I used No Yolks brand)
2 T butter
1 small onion, finely chopped
8 oz. baby bella mushrooms, sliced
1 cup frozen peas
2 T flour
1 cup skim milk
1 cup chicken stock (no salt added)
4 oz. shredded reduced fat cheddar (I use Cabot 50% reduced fat cheddar)
2 cans tuna in water, drained
Salt
Pepper
Garlic Powder
Directions:
1. Bring a large pot of water to a boil, add noodles, and cook until done (about 8 minutes). Right before the noodles are finished cooking, add the frozen peas to the pot and let cook for a minute. Drain the noodles and pasta. and set aside.
2. While your noodles are cooking, in a large skillet, add 1 T of butter and the chopped onion and cook until slightly soft. Add the sliced mushrooms and cook about 5 minutes. Turn heat to low while you start the sauce.
3. In the same pot that you cooked the noodles (you can use a new pot if you don't mind creating another pan to wash), add the second tablespoon of butter and melt over medium heat. Whisk in the flour to make a paste, and then immediately whisk in the milk. Heat until it starts to thicken, and then whisk in the chicken stock. Add in the cheddar and whisk together until you have a smooth sauce.
4. Dump the noodles and peas into the large skillet with the mushrooms and onions. Immediately stir in the sauce. Add in the tuna. Sprinkle the whole dish with salt, pepper and garlic powder to your taste.
Makes 6-8 servings
(If you divide it into 6 equal servings, it is 8 WW Freestyle points and if you divide it into 8 equal servings, it is 6 WW Freestyle points)
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