Tuna Noodle Casserole.

This is my knock off of a recipe I had at a friend’s house. It’s yum.

1 lb whole wheat penne pasta, prepared
1 cup cherry tomatoes, sliced in half
1 red bell pepper, seeded and diced
2 cups crimini mushrooms, sliced
6 oz chunk light tuna, drained
2 tbs capers
kosher salt
ground black pepper
red pepper flakes to taste
1 cup shredded parmesan cheese
½ cup breadcrumbs

White sauce:
¼ cup butter
¼ flour
2 cups reduced fat milk

Melt butter in a heavy sauce pan. Whisk in flour and continue whisking until roux browns slightly. Add milk while whisking. Heat slowly until the sauce thickens. Season with kosher salt and dash or two of fresh nutmeg.

Saute mushrooms and pepper in a non-stick pan. Combine sauteed vegetables, tomatoes, cooked pasta, tuna, capers, seasonings ½ cup Parmesan, and white sauce. Stir until pasta is coated well with sauce, and ingredients are combined. Scoop into casserole dish. Top with remaining parmesan and bread crumbs. Bake at 350° for 30 minutes covered. Uncover and bake an additional 15 minutes.

*Please, nobody tell me how many points this is on Weight Watchers.

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2 Responses to “Tuna Noodle Casserole.”

  1. Sa Says:

    Sorry but I had to do it….68 points for the whole thing.

  2. Lentil Moussaka « Not The Knowing One Says:

    […] sauce.  Use it on pasta, or any recipe that calls for a cream sauce.  Mine will probably go into Tuna Noodle Casserole to be frozen for […]

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