Tuna Noodle Casserole

Ingredients
  • 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour (gluten free use rice flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry (optional)
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 (5 oz) cans tuna in water, drained (I used albacore)
  • 4 oz 50% reduced fat sharp cheddar (I used Cabot)
  • butter flavored cooking spray
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs

Cook

noodles in salted water until al dente, or slightly undercooked by 2 minutes.

Set aside

.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly

whisk

in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then

add

the milk and bring to a boil.

When boiling,

add

sherry, mushrooms and petite peas,

adjust

salt and pepper to taste and

simmer

on medium, mixing occasionally until it thickens (about 6-7 minutes).

Add

drained tuna, stirring another minute.

Remove

from heat and

add

1 cup reduced fat sharp cheddar and mix well until it melts.

 

Add

the noodles to the sauce and

mix well

until evenly coated.

 

Pour

into casserole and

top

with parmesan cheese and breadcrumbs.

 

Spray

a little more cooking spray and top and bake for about 20 - 25 minutes.

 

Place

under the broiler a few minutes to get the crumbs crisp (careful not to burn).

 

This recipe originally came from www.skinnytaste.com!