image from : coupdepouce.com
ingredients
8 oz (250 g) of egg noodles
1 c. to tab (15 ml) olive oil
1 onion, finely chopped
8 oz (250 g) sliced mushrooms
1/2 c. tsp (2 ml) salt
1/2 cup (125 ml) dry white wine
6 c. to tab (90 ml) flour
3 cups (750 ml) milk
1/2 c. tsp (2 ml) freshly ground black pepper
2 cans of light tuna in chunks, drained (170 g each)
1 cup (250 ml) frozen peas,
1 cup (250 ml) finely grated parmesan
1/2 cup (125 ml) bread crumbs
preparation
1 In a large pot of boiling salted water, cook the noodles 7 to 10 minutes or until al dente, then drain and let it cool.
2 Meanwhile, heat oil over medium-high heat in a large ovenproof skillet. Add onion, mushrooms and salt and stir for 5 minutes or cook until onion is softened (do not brown). Add wine and cook, stirring, 4 to 5 minutes or until it has evaporated. Add flour and stir to coat the ingredients. Add milk and pepper and bring to a boil, stirring constantly. Add tuna, peas and 1/2 cup (125 ml) of the Parmesan and mix. Add the reserved noodles and mix. Sprinkle with bread crumbs and remaining Parmesan.
3 Bake in the preheated oven grill 3 to 4 minutes or until mixture is bubbling and bread crumbs are lightly browned.
8 oz (250 g) of egg noodles
1 c. to tab (15 ml) olive oil
1 onion, finely chopped
8 oz (250 g) sliced mushrooms
1/2 c. tsp (2 ml) salt
1/2 cup (125 ml) dry white wine
6 c. to tab (90 ml) flour
3 cups (750 ml) milk
1/2 c. tsp (2 ml) freshly ground black pepper
2 cans of light tuna in chunks, drained (170 g each)
1 cup (250 ml) frozen peas,
1 cup (250 ml) finely grated parmesan
1/2 cup (125 ml) bread crumbs
preparation
1 In a large pot of boiling salted water, cook the noodles 7 to 10 minutes or until al dente, then drain and let it cool.
2 Meanwhile, heat oil over medium-high heat in a large ovenproof skillet. Add onion, mushrooms and salt and stir for 5 minutes or cook until onion is softened (do not brown). Add wine and cook, stirring, 4 to 5 minutes or until it has evaporated. Add flour and stir to coat the ingredients. Add milk and pepper and bring to a boil, stirring constantly. Add tuna, peas and 1/2 cup (125 ml) of the Parmesan and mix. Add the reserved noodles and mix. Sprinkle with bread crumbs and remaining Parmesan.
3 Bake in the preheated oven grill 3 to 4 minutes or until mixture is bubbling and bread crumbs are lightly browned.
Nutrition facts
PER SERVING: cal. 406; protein 32 g; M.G. 8 g (3 g sat.) chol. 53 mg; carb. 47 g; 5 g fiber; 684 mg sodium.
PER SERVING: cal. 406; protein 32 g; M.G. 8 g (3 g sat.) chol. 53 mg; carb. 47 g; 5 g fiber; 684 mg sodium.
Hope you try this tuna noodle gratin recipe. If you want to try some chicken and vegetables, you can make vegetable fajitas recipe. Thank you for visiting, and find another healthy recipes for dinner here.
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