Healthy Tuna Noodle Casserole Recipe | Easy & Wholesome

INGREDIENTS

4 ounces uncooked elbow macaroni 1 tablespoon olive oil 3/4 cup chopped onion 1/2 cup thinly sliced celery 1/2 cup chopped red bell pepper 2 tablespoons whole wheat flour 1 teaspoon dried thyme 1/8 teaspoon white pepper 1‑1/2 cups heated fat-free reduced-sodium vegetable broth 2 pouches (3 ounces each) albacore tuna 1/2 cup fat-free cottage cheese 1 teaspoon ground paprika Fresh dill sprigs (optional)

PREPARATION:

1. Preheat oven to 375°F. Spray 8X8X2-inch baking dish with nonstick cooking spray.
2. Cook macaroni according to package directions until just tender; drain and set aside.
3. Place oil in large skillet over medium heat. Add onion; cook and stir 3 minutes. Add celery and bell pepper; cook and stir 3 minutes. Sprinkle flour, thyme and pepper over vegetables; cook and stir 1 minute. Gradually stir in hot broth; cook and stir until thickened. Remove from heat.
4. Add macaroni, tuna and cottage cheese to skillet; stir until macaroni is coated. Scrape tuna mixture into prepared dish; sprinkle with paprika.
5. Bake, uncovered, 20 to 25 minutes or until hot. Garnish with 4 dill sprigs.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1/4 of casserole Sodium 369 mg Protein 15 g Fiber 3 g Carbohydrate 30 g Cholesterol 10 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 17 % Calories 231 DIETARY EXCHANGE: Meat 1-1/2 Starch 2