Tuna Noodle Casserole
A classic pantry dinner updated with the addition of broccoli, cauliflower, olives, and lime juice. Perfect for busy weeknights!
Ingredients
- 1½ cups broccoli florets
- 1½ cups cauliflower florets
- 8 oz extra broad noodles (225g)
- ¾ cup black olives (sliced)
- 1 can tuna in water (drained)
- 2 tbsp extra virgin olive oil
- 2 tbsp all-purpose flour
- 1 tsp dry mustard
- 1 cup milk (240ml)
- 1 cup chicken broth (240ml)
- Salt and pepper to taste
- ¼ cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- Flat leaf parsley (Coarsely chopped to garnish)
- Lime wedges (optional)
Instructions
- Bring a large pot of water to boil. Lightly cook broccoli and cauliflower florets for about 1 to 2 minutes. Remove, drain, and set aside.
- Cook noodles according to packaging instructions. Drain and place into a casserole dish. Add cooked vegetables and sliced olives. Crumble tuna on noodles and vegetables.
- In a medium saucepan add olive oil. Stir in all purpose flour. Cook for 1 to 2 minutes. Add dry mustard, milk, and chicken broth. Season with salt and pepper. Cook and stir until slightly thickened and bubbly.
- Pour over noodles, vegetables, and tuna. Sprinkle with panko breadcrumbs and parmesan cheese. Baked uncovered in a 375°F (190°C) oven for 25 to 30 minutes.
- Serve warm garnished with parsley. Squeeze lime wedges over noodles, if desired.
Nutrition
Calories: 492kcal
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