Tuna Noodle Casserole

Ingredients

• 8 ounces wide egg noodles
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/3 cup chopped carrot
• 2 tablespoons all-purpose flour
• 2 3/4 cups  milk @ Massy Stores get 100% Cow’s milk, Buy Cuisine 1L Milk: $9.49
• 1/2 cup (4 ounces) cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen peas, thawed
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 2 (5-ounce) cans tuna in water, drained and flaked @ Massy Stores get Cuisine Tuna in Water: $7.99, Save $1.00
• Cooking spray

Directions

1. Preheat broiler.
2. Cook noodles according to package directions. Drain.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat.
4. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally.
5. Sprinkle with flour; cook 1 minute, stirring constantly.
6. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick.
7. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
8. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.
9. 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.
10. Let stand 5 minutes before serving. Enjoy!