Ingredients

The following ingredients have 4 Servings
  • 3 cup(s) Skim (fat-free) milk
  • 2 tbsp(s) All-purpose flour
  • 2 tbsp(s) Dijon mustard
  • 2 tbsp(s) Worcestershire sauce
  • 1 tsp(s) Dried dill weed
  • 0.5 pinch Black pepper freshly ground
  • 0.25 tsp(s) Table salt
  • 20 oz Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots) thawed
  • 12 oz Canned chunk white tuna in water drained
  • 8 oz Uncooked whole wheat pasta spiral shape, cooked according to package instructions, drained
  • 2 oz Parmesan cheese Parmigiano-Reggiano, grated (about 1/2 cup)

Instruction

  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Whisk the milk and flour in a large saucepan over medium heat until simmering and thickened.
  • Whisk in the mustard, Worcestershire, dill, pepper and salt. Then stir in the vegetables, tuna, noodles and cheese. Pour into a 2-quart round or oblong casserole.
  • Bake until bubbling and lightly browned, about 40 minutes. Let stand 10 minutes at room temperature before serving.