Esta es una exhibición prevé de cómo se va ver la receta de 'Tuna, Veggie and Walnut Casserole' imprimido.

Receta Tuna, Veggie and Walnut Casserole
by MH

Tuna, Veggie and Walnut Casserole

The idea came from a tuna casserole recipe from Cooking Light; however, I changed things up a bit (well, quite a bit) as I prefer a few more veggies and other goodies they just didn't include. Now, this is still a pretty healthy recipe - the additional calories from the walnuts extra vegetables are worth the nutritional value you'll get and the walnuts give it a surprisingly nice crunch. So give it a try and enjoy!

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 20 Servings

Ingredientes

  • 13.25 oz whole wheat Rotini pasta
  • 2 Tbs extra virgin olive oil
  • 3/4 cup chopped yellow onion
  • 12 oz bag frozen veggie mix (corn, carrots, peas and green beans)
  • 2 green onions, chopped
  • 2 Tbs all-purpose flour
  • 3 cups fat-free milk (add up to 1/2 cup more if you prefer a 'soupier' casserole)
  • 1/2 cup + 1oz (5 oz) 1/3 less fat cream cheese, softened
  • 2 Tbs Dijon mustard (the brand I used has horseradish)
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup (2 oz) grated Parmigiano-Reggiano cheese, divided
  • 3 cans regular tuna
  • 1 1/4 cups chopped walnuts
  • Fat-free cooking spray

Direcciones

  1. Preheat broiler on low setting.
  2. Cook noodles according to package directions (omitting the salt and fat).
  3. Heat a fairly large skillet over medium heat; add the olive oil.
  4. Add onions and veggies; cook approx 6 minutes or until onions begin to tenderize.
  5. Sprinkle with flour; cook 1 minute stirring constantly.
  6. Slowly add milk; cook 5 minutes stirring constantly until slightly thick.
  7. Stir in cream cheese, mustard, salt and pepper; cook 2 minutes. Stir in tuna and walnuts.
  8. Remove pan from heat; stir in noodles and 1/4 cup of the Parm cheese.
  9. Spray 4 quart oven-safe baking dish with cooking spray; spoon casserole mixture into dish and sprinkle remaining 1/4 cup Parm cheese over the top.
  10. Broil 5 minutes or until golden brown and bubbly.
  11. Let stand five minutes before serving.