Skillet Lightened Up Tuna Noodle Casserole
8 Green, 8 Blue, and 8 Purple Points per serving
Makes: 4 servings
Calories: 301
Ingredients
- 3 cups water
- 1 (15 ounce) can fat-free chicken broth, divided
- 4 ounces (about 2 cups) uncooked egg noodles
- Cooking spray
- 1/2 onion chopped (about 1/2 cup)
- 1-2 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoons flour
- 1/3 cup grated Parmesan cheese
- 1 cup fat-free milk
- 2 (4 ounce) cans water packed tuna, drained
- 1/4 cup reduced fat shredded Monterey Jack or cheddar cheese
- Optional add-in ingredients: frozen peas, parsley, or butter cracker crumbs
Instructions
- Cook the egg noodles in the water and 1 cup of the chicken broth, according to the egg noodle package directions. Remove from heat.
- Meanwhile, spray a large skillet with cooking spray . Cook onion in the skillet 4-6 minutes over medium heat. Add garlic and cook 1 more minute.
- Melt butter in with the onions and garlic. Add flour and Parmesan cheese and mix into the butter. Slowly whisk in the milk and remaining chicken broth. Continue whisking until smooth. Cook 3-4 more minutes, or until the sauce thickens, whisking throughout.
- Drain the cooked egg noodles and add them to the skillet, along with the drained tuna. Toss the noodles and tuna in the sauce, mixing well and heating throughout.
- Sprinkle with cheese and cook 1-2 more minutes, or until the cheese begins to melt.
- Serve warm.