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Tuna Macaroni Bake

A classic tuna casserole made more filling with vegetables.

Tuna Macaroni Bake Photo Yield: 8 servings - 1 1/4 cup each.



2 cups dry macaroni noodles
1-1/2 cups nonfat skim milk
1 tablespoon cornstarch
1/4 teaspoon dry mustard powder
1/2 cup peas (fresh or frozen)
2 tablespoons minced green onion
1/2 cup red bell pepper, medium diced
1/3 cup reduced-fat cheddar cheese 6 oz. can low-sodium white tuna (in water), drained
2 tablespoons Parmesan cheese
1/2 cup nonfat grated cheddar cheese
2 tablespoons plain bread crumbs

Cook macaroni noodles in large pot of boiling water. Drain in colander and set aside.

Preheat oven to 400º. Place milk, cornstarch, mustard, corn, onion and peppers in large nonstick skillet, bring to a boil, stirring frequently.

Simmer briefly until vegetables are tender. Add cheese and tuna. Bring back to a boil, add macaroni and parmesan and transfer to a large glass casserole dish that has been sprayed with vegetable oil.

Sprinkle grated cheddar on top followed by plain bread crumbs. Bake for 10-12 minutes or until cheese melts over the top and bread crumbs are golden.