tuna noodle casserole

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 milk
• 4 ounces cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup peas
• 2 ounces grated Parmigiano-Reggiano cheese, divided
• 10 ounces albacore tuna in water, drained and flaked

Preheat broiler.  Cook noodles according to package directions.  Drain.  Heat a large skillet over medium heat.  Add oil to pan and swirl to coat.  Add onion and carrot, cooking for 6 minutes or until carrot is almost tender.  Stir occasionally.  Sprinkle with flour and cook 1 minute more, stirring constantly.

Gradually stir in milk and cook for 5 minutes.  Stir constantly with whisk until slightly thick.  Stir in cream cheese, mustard, salt and pepper.  Cook 2 minute, stirring constantly.

Remove pan from heat.  Stir in noodles, peas, 1/4 cup Parimigiano-Reggiano cheese and tuna.  Spoon mixture into shallow broiler-safe 2-quart baking dish coated with non-stick spray.  Top with remaining Parmigiano-Reggiano cheese.  Broil 3 minutes or until golden and bubbly.

Let stand 5 minutes before serving.  Yields 6 servings.