Tuna Noodle Skillet

Ingredients
  • 6 oz. wide egg noodles
  • 1 Tablespoon oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 Tablespoons all-purpose flour
  • 2 ¼ cups non-fat milk
  • ½ cup frozen green peas
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (5 oz.) can chunk albacore tuna packed in water, drained
  • 1/3 cup whole wheat panko crumbs
  • ¼ cup grated Parmesan cheese
Directions
  1. Wash hands with soap and water.
  2. Cook noodles according to package directions. Meanwhile, in a large skillet, heat oil over medium heat.
  3. Add onion and celery; sauté until onions are translucent.
  4. Stir in flour and cook for 45 seconds.
  5. Pour in milk, stirring constantly until flour is dissolved.
  6. Add peas, lemon rind and juice, mustard, salt, pepper and tuna and cook until warm.
  7. Stir in noodles.
  8. Sprinkle panko and parmesan cheese over top. Serve.
Tuna noodle skillet with peas and breadcrumbs
Servings
6
Nutrition Facts

Calories: 270

Fat: 7 g

Saturated Fat: 2 g

Sodium: 380 mg

Carbohydrate: 35 g

Fiber: 2 g

Protein: 17 g