Today's video features a healthy(er) version of the comfort classic: Old Fashioned Tuna Noodle Casserole.
|Button mushrooms||8 , sliced|
|White onion||1 , diced|
|Red pepper||1/2 , diced|
|Celery stalk||1 , diced|
|Minced garlic||1 Teaspoon|
|Mixed herbs||1 Bunch (100 gm) (a mix of rosemary, thyme, parsley and sage used)|
|Lemon zest||1 Teaspoon|
|Lemon||1/2 , juiced|
|Chicken stock||1 1/2 Cup (24 tbs) (no sodium added)|
|Frozen peas||1 Cup (16 tbs)|
|Chopped spinach||2 Cup (32 tbs)|
|Chunk albacore tuna packed in water||2 Can (20 oz)|
|Low fat sour cream||1 Cup (16 tbs)|
|Light parmesan cheese||1/2 Cup (8 tbs) , divided|
|Whole wheat egg noodles||4 Cup (64 tbs)|
|Whole wheat panko bread crumbs||3 Tablespoon|
1. Saute the mushrooms, peppers, celery and onions in a non stick pan misted with olive oil or cooking spray until the onions grow soft and the mushrooms release their water and begin to brown.
2.Add the garlic, salt and pepper and continue to saute for an additional minute stirring frequently.
3.Add the chicken stock, herb bundle, lemon zest, lemon juice, spinach and peas. Bring to the boil, cover, and let simmer 10 minutes until the peas are cooked through. Stir in the tuna, sour cream, and 1/4 cup of the Parmesan cheese.
4. Cook the egg noodles in boiling water for 3 minutes (just until al dente), and drain
5.Mix everything but the breadcrumbs together in a 3 quart casserole treated with cooking spray, top with the breadcrumbs and remaining cheese, and bake in a 350 degree oven for 20-25 minutes until bubbling.
6.Let rest 10 minutes before serving.
7.Serve with a tossed green salad.