We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour.
Cook noodles until just tender, 6 to 8 minutes or according to package directions.
Position rack in upper third of oven and preheat broiler.
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
Meanwhile, heat oil in a large broiler-safe skillet over medium-high heat.
Add wine and cook until evaporated, 4 to 5 minutes.
Sprinkle flour over the vegetables; stir to coat.
Add milk and pepper and bring to a simmer, stirring constantly.
Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated.
Then, stir in the noodles (the pan will be very full).
Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan.
Broil until bubbly and lightly browned on top, 3 to 4 minutes.
Sprinkle with breadcrumbs and cheese (Step 4) and bake, covered, at 350oF for 50 minutes.
To make fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh crumbs.
One slice of fresh bread makes about 1/3 cup dry crumbs.
Or use prepared coarse dry breadcrumbs.
We like Ian’s brand labeled “Panko breadcrumbs.”
Find them in the natural-foods section of large supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
