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.
in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, thenadd
the milk and bring to a boil.
sherry, mushrooms and petite peas,adjust
salt and pepper to taste andsimmer
on medium, mixing occasionally until it thickens (about 6-7 minutes).Add
drained tuna, stirring another minute.
from heat andadd
1 cup reduced fat sharp cheddar and mix well until it melts.
the noodles to the sauce andmix well
until evenly coated.
into casserole andtop
with parmesan cheese and breadcrumbs.
a little more cooking spray and top and bake for about 20 - 25 minutes.
under the broiler a few minutes to get the crumbs crisp (careful not to burn).
This recipe originally came from www.skinnytaste.com!