Tuna Casserole


From The Healthy Kitchen Cookbook.  Unfortunately, the cooking directions were rather unclear, so I had to modify as indicated below – the result was delicious, not at all like the dry, gummy tuna and noodles I remember as a kid.

2 tbsp. butter
½ c. red onion, diced
½ c. red pepper, diced
½ c. celery, diced
1 clove garlic, crushed
4 tbsp. flour
1 c. chicken broth
1 c. skim milk
¾ lb. elbow macaroni, cooked and drained
6 oz. tuna in water, drained
¾ – 1 c. shredded cheddar cheese
1 tbsp. Dijon mustard
¾ c. frozen peas
Black pepper to taste

In large bowl, microwave onion, red pepper, celery, and garlic in the butter for one minute on full power.  Add the flour to make a roux.  Stir in the chicken broth and milk and microwave, uncovered, on full power for 4 minutes.  Stir, and microwave for another 4 minutes.

Stir in tuna, cheese, mustard, noodles, and peas; add black pepper to taste.  Microwave again until casserole is hot throughout and cheese is melted, about 3-5 minutes.

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