Tuna Noodle Bake

Tuna Noodle Bake

Serves 4
Dietary Nut Free
Meal type Entrée

Ingredients

  • ½ Pound egg noodles
  • 1½ Tablespoons olive oil
  • ½ Medium yellow onion (chopped)
  • ½ cup carrots (cut into thin rounds)
  • 1 tablespoon flour
  • 2¾ Cups milk
  • 4 Ounces cream cheese
  • 1½ Tablespoons Dijon mustard
  • ¼ teaspoon dried tarragon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup peas (frozen, thawed)
  • ¼ - ½ cup Parmigiano Reggiano cheese (grated)
  • 8 Ounces premium canned white tuna (drained)

Note

Photo courtesy of Rainer Heckmann.

Directions

Step 1
Pre-heat oven to 350 degrees.
Step 2
Cook noodles according to directions on package; drain, rinse in cold water and set aside.
Step 3
Heat oil in a large oven-proof (e.g., cast iron) skillet over medium heat.
Step 4
Add onion and carrot; cook 6 minutes, stirring occasionally.
Step 5
Sprinkle with flour; cook 1 minute, stirring constantly.
Step 6
Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thickened.
Step 7
Stir in cream cheese, mustard, tarragon, salt and pepper; cook 2 minutes, stirring constantly.
Step 8
Add peas and tuna to coat. Add noodles to skillet and stir well to mix.
Step 9
Sprinkle Parmigiano-Reggiano cheese on top.
Step 10
Bake in skillet until bubbly, about 30 minutes. Serve from skillet.