Tuna Leek Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. Noodles or pasta | May use whole grain noodles or pasta |
| 4 cups canned tuna water packed, drained, flaked | |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 2 garlic cloves, minced | |
| 4 large leeks | Wash, trim and slice thin |
| 2 cups nonfat milk | |
| 1 8oz. light cream cheese softened | |
| 2 tablespoons Dijon mustard | |
| 1/4 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1 cup grated low fat shredded Monterey jack cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees | |
| 2 | Cook noodles according to the directions on the package. | |
| 3 | Heat oil in large skillet over medium heat Add leeks. Sprinkle with flour. Gradually stir in milk | Cook until leeks are tender |
| 4 | Stir in cream cheese, and mustard. | Cook 5 minutes stirring constantly |
| 5 | Remove from heat and stir in noodles, lemon juice, zest, tuna and half of the cheese. | |
| 6 | Spray baking dish with nonstick cooking spray. | |
| 7 | Add mixture to baking dish. | |
| 8 | Top with remaining cheese and bread crumbs. | |
| 9 | Bake in 350 degree oven uncovered for 20-30 minutes until hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
