Tuna Noodle Casserole With Kale

This Eel Noodle Casserole delivers a moderne flexure on the retro artist! A large gathering pleaser!

Impart you Arla Lactofree for sponsoring this move and keeping Vikalinka fellowship hurting escaped.

The instruction I am sharing today is a creamy and cheesy retrospective Tuna Noodle Casserole that I updated with a untold more cosmopolitan withdraw sauce by adding capers, herb (strategy changer), a plash of achromatic vino and a city condiment. Let me aver you…this supply was much a hit with my kids. It became an present kinsfolk competitor. If you don't like tarragon, use herb but I beg you to allot herb a hazard. The purpose for this eel noodle casserole came from a eel merge I made one day using tuna, capers, dressing, condiment and tarragon on a slice of sourdough. I was fair activity around and using the ingredients I had. The taste of it blew my intention! So motion the sandwich into a hot casserole was a no brainer.

I definite to use wholewheat fusilli and also supplementary cavolo nero chou for extra nutrition. Top destination it off, I wet several cheeseflower and tracheophyte and seasoning breadcrumbs. I bonk it may good similar a presumptuous statement but I anticipate I created the tastiest scombroid noodle casserole e'er!! The physiologist section was that Flier could eat it and not make a grumbly tum for the relief of the period.

Ingredients

• 2 tbsp Arla Lactofree spreadable butter blend
• 1/2 onion chopped
• 1 tbsp fresh tarragon leaves chopped
• 1 tbsp flour
• 125 ml/1/2 cup wine
• 250 ml/1 cup Lactofree cream
• 2 tsp dijon mustard
• 2 tbsp capers
• salt and pepper
• 2 X160g cans of tuna
• 1/2 lbs wholewheat pasta
• 100 g/1 cup kale chopped
• 75 g/1/2 cup Lactofree cheddar cheese grated
• 2 tbsp herb and garlic breadcrumbs recipe link in the text

Instructions

1. Bring water to a boil, add 1 tsp of salt and cook pasta according to package directions.
2. Preheat the oven to 200C/400F.
3. Make the cream sauce by melting the butter in a large pan and sautéing chopped onion with fresh tarragon in it over low heat until onion is tender and tarragon is fragrant for approximately 7 minutes.
4. Add flour and cook while stirring for one minute, then add wine, let it bubble for a few seconds, then add cream, mustard and capers, cook for additional 3-4 minutes over medium heat until the sauce thickens slightly, add salt to taste and take it off the heat.
5. Drain pasta when cooked and add directly to the sauce, then add drained tuna, chopped kale, gently toss to combine, add additional salt if needed.
6. Sprinkle with cheese and breadcrumbs (* At this point you can freeze the casserole and cook it at a later date.) Or if cooking immediately, bake in the preheated oven uncovered for 20 minutes until the top is golden and the tuna noodle casserole is heated through.

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