Clean Eating Tuna Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces whole wheat macaroni
• 2 carrots, peeled and diced
• olive oil flavored cooking spray
• 2 stalks celery, diced
• 1 medium yellow onion, diced
• 1 teaspoon extra virgin olive oil
• 3 tablespoons whole wheat flour
• 2 cups skim milk
• 1 teaspoon dijon mustard
• 3 (6 ounce) cans tuna in water, drained
• 1 cup frozen peas
• 1 teaspoon dried dill
• 1 tablespoon low-fat parmesan cheese, grated
• 1/2 cup panko breadcrumbs

Recipe

• 1 preheat oven to 350°f.
• 2 bring a large stockpot filled with water to a boil over high heat. add pasta and carrots, cook pasta according to package directions.
• 3 meanwhile, heat another large stockpot over medium-high heat. mist with cooking spray and add celery and onion. saute for about 5 minutes or until onions become translucent.
• 4 add oil and flour and whisk briskly. add milk, whisking in 1/4 cup at a time. reduce heat to medium. whisk in dijon. then stir in drained pasta, carrots, tuna, peas, and dill. remove from heat.
• 5 pour tuna pasta mixture into a large 8-to 10-cup casserole dish. top with breadcrumbs and parmesan. bake for 30 minutes or until browned on top.