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Lighter than Mom's tuna-noodle casserole

Lighter than Mom's tuna-noodle casserole

Makes 6 servings

\ cup dry white wine

4 teaspoons cornstarch

1/3 cup all-purpose flour

1 { cups low-fat (1 percent) milk

1 cup canned low-sodium chicken broth

2 teaspoons minced fresh thyme or 1 teaspoon dried

2 tablespoons Neufchatel cheese (reduced-fat cream cheese)

1 (6-ounce) can solid white tuna packed in water, undrained

1 (6-ounce) can chunk light tuna packed in water, undrained

1 cup frozen petite peas

Salt and pepper, to taste

8 ounces farfalle (bow-tie) pasta

{ cup crushed baked potato chips

Preheat oven to 400 degrees. Spray 8-by-8 inch glass baking dish with vegetable cooking spray. Whisk wine and cornstarch in small bowl to blend; set aside. Put flour in heavy medium saucepan; gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes.

Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufchatel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add tuna mixture to pasta; stir to blend well.

Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

Per serving: 381 calories (8 percent calories from fat), 3 grams total fat (1 gram saturated), 21 milligrams cholesterol, 57 grams carbohydrates, 28 grams protein, 461 milligrams sodium, 4 grams dietary fiber.