Ingredients

• Kosher salt
• 6 ounces wide egg noodles
• 2 tablespoons unsalted butter
• 6 scallions (white parts sliced, green parts finely chopped)
• 3 stalks celery, thinly sliced, plus 2 tablespoons chopped leaves
• 1 12-ounce can fat-free evaporated milk
• Freshly ground pepper
• 1 cup frozen peas and carrots
• 1 tablespoon dijon mustard
• 1/2 cup light sour cream
• 3/4 cup shredded low-fat monterey jack cheese (about 3 ounces)
• 1 5-ounce can water-packed tuna, drained and flaked
• 1/4 cup panko breadcrumbs

Browse by ingredient

Instructions

1. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pot.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
3. Pour the sauce over the noodles; stir in the sour cream, 1/2 cup cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
4. Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.