Cooking Light - Tuna Noodle Casserole

Tuna Noodle Casserole - another winner from the January/February 2010 issue of Cooking Light on page 98. (I'm going to try the Chocolate-Cherry Heart Smart Cookies next!)

I added a drained can of mushrooms and used Seasoned Pepper instead of regular pepper. I also cut back a bit on the frozen peas, as all I could find were "petite peas" and a little went a long way! Instead of chopping the carrot, I sliced into circles.

Typical of most Cooking Light recipes, a lot of "mise en place" prep work and dishes were involved. But it definitely helps, as once you get started, things fall into place and order rather quickly. There isn't any time to stop and measure along the way.

The sauce was tasty and exceptional -- we loved the combination of cream and shredded Parmesan cheeses, and the Dijon mustard. Next time may try it with rotisserie chicken instead of tuna. Unlike some of the other reviewers, I didn't have any problems reheating the leftovers in the microwave for about 1 1/2-2 minutes. The sauce stayed nice. And as someone else had suggested, the ingredient amounts would be easy to cut in half. It made a lot for just three of us, and after two days of leftovers for lunch, there is still some remaining. (I don't think it would freeze well because of the noodles and the sauce.)

This is another great example of how Cooking Light can combine lots of interesting and different ingredients into one tasty dish!