Tuna, Noodle and Broccoli Bake

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Tuna, Noodle and Broccoli Bake

developed by Tracey Seaman

 

 

The challenge: To recreate the creamy texture and balance of flavors of this fifties favorite, without using high-carb canned condensed soup.

The solution: Instead of condensed soup we made a smooth, onion flavored white sauce with cream, water and ThickenThin. This sauce holds the casserole together. We also added broccoli for flavor, color, and extra nutrition. The rest of the dish-noodles and tuna-remains the same.

 

 

1 1/2 cups small cut carbohydrate controlled pasta1/2 bunch broccoli, cut into small florets (about 2 1/2 cups)1 large can (12 ounces) solid white tuna, packed in water or oil, drained and coarsely flaked2 tablespoons butter1 small onion, finely chopped1 1/2 cups heavy cream1/2 cup water1 1/2 tablespoons ThickenThin Not/Starch Thickener1/4 teaspoon salt1/4 teaspoon pepper

 

 

1.Butter a shallow 2-quart baking dish; set aside. Heat oven to 400° F.

2.Cook pasta according to package directions, drain, and rinse under cold water.Transfer to a large bowl and set side.

3.Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water. Mix in with noodles. Add tuna and toss gently.

4.Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the cream, water, thickener, salt and pepper, and cook until mixture boils and thickens, 5 to 8 minutes.

5.Pour sauce over noodle mixture and toss to combine. Transfer to prepared baking dish. Bake 20 to 30 minutes, until top is nicely browned and casserole is bubbly. Let cool slightly before serving.Language is an expression of thought. Everytime you speak, your mind is on Parade

 

Mark 12: 30,31

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