from Cooking Light
1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
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Serving Size: 1 Serving (1390g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 798 | ||
Calories from Fat: 87 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 60.3mg | 19 % | |
Sodium 491.5mg | 17 % | |
Potassium 1980.5mg | 52 % | |
Total Carbohydrate 152.1g | 45 % | |
Dietary Fiber 21.2g | 85 % | |
Sugars, other 130.9g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 798
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