Tuna Noodle Casserole

Ingredients

• 10 ounce albacore tuna in water flaked drained canned
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup carrots chopped
• 2 tablespoons dijon mustard 
• 2.8 cups milk fat-free
• 2 tablespoons flour all-purpose
• 2 tablespoons olive oil 
• 2 ounces parmigiano-reggiano cheese divided grated
• 1 cup peas frozen thawed
• 0.3 teaspoon salt 
• 8 ounces wide egg noodles 
• 0.5 cup onion yellow chopped

Equipment

• frying pan
• whisk
• baking pan
• broiler

Directions

1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat.
3. Drain.
4. Heat a large skillet over medium heat.
5. Add oil to pan; swirl to coat.
6. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally.
7. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
8. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.
9. Let stand 5 minutes before serving.