Stove Top Tuna Noodle With Orzo Reduced Fat Recipes

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

STOVE TOP TUNA NOODLE WITH ORZO (REDUCED FAT)

Steps:

• Cook orzo according to packet directions. Mine says to cook for 15 minutes.
• Meanwhile heat a large skillet and either spray with cooking spray (as I do) or add a bit of oil.
• Saute onions and mushrooms for about 2 minutes just until the onions start to soften.
• Stir in the corn and cook for another minute or so just to warm through.
• Add the tuna, peas and carrot ribbons.
• Add the can of soup to the pan and stir so that all the vegetables are coated.
• Add milk and stir until the sauce thickens up slightly.
• Add in the garlic powder, parsley and ground pepper.
• By now the orzo should be finished cooking. Drain it well and stir into the pan containing the vegetables and soup mix. Stir really well so that the orzo and is well blended with the mixture.
• Add cubes of cheese and stir until the cheese has melted and evenly distributed itself amongst the dish.
• Serve.