Ingredients Jump to Instructions ↓

  1. 1/4 cup 23g / 0.8oz Slivered blanched almonds

  2. 6 oz 170g Medium egg-less noodles

  3. 6 1/2 oz 184g Water-packed tuna - - (1 can), drained and flaked

  4. 1/4 cup 59ml Reduced-calorie mayonnaise

  5. 1 cup 110g / 3.9oz Sliced celery ribs - (about 3 ribs)

  6. 1/3 cup 20g / 0.7oz Finely chopped onion

  7. 1/4 cup 36g / 1 1/3oz Diced green bell pepper

  8. 10 oz 284g Frozen peas - - (1 pkg), cooked per package

  9. 1 tablespoon 15ml Corn-oil margarine

  10. 1 Garlic clove - minced or pressed

  11. 3 tablespoons 45ml Unbleached all-purpose flour

  12. 3/4 cup 177ml Defatted chicken stock

  13. 1/2 cup 118ml Skim milk

  14. 1/2 teaspoon 2 1/2ml Salt - (omit if using salted chicken stock)

  15. 1/8 teaspoon 0.6ml Black pepper - freshly ground

  16. 2 oz 56g Reduced-fat cheddar cheese - grated

Instructions Jump to Ingredients ↑

  1. Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside.

  2. Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts.

  3. Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes.


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