Try some warm comfort food before Spring is officially here...

Tuna Noodle Casserole All the great taste, but much healthier than the average recipe

Ingredients:

8 ounces wide egg noodles

2 tablespoons olive oil

1/2 cup chopped yellow onion

1/3 cup chopped carrot

2 tablespoons all-purpose flour

2 3/4 cups fat-free milk

1/2 cup (4 ounces) 1/3 less-fat cream cheese, softened

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided

2 5-ounce cans albacore tuna in water, drained and flaked

Cooking spray

Directions:

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

Nutrition info: 422 calories per serving.

Cheers! How 'bout a dry white wine? I'm not a huge fan of Chardonnay, but it sounds perfect here...

Origin: I'm embarrassed to say it. Cooking Light.

Notes: The original recipe called for peas, but I left them out. If you are a fan of peas, have at it. Also, you can buy tuna in a package rather than a can; it seems easier, but make sure it's proportionate to the recipe.