Classic Tuna Casserole

By á-4427

Ingredients

• 1 1/2 Tbsp vegetable margarine
• 1 small onion, finely chopped
• 1 small green bell pepper, cored, seeded and finely chopped
• 1 cup sliced white mushrooms (about 6 to 8 mushrooms)
• 2 Tbsp flour
• 3/4 tsp salt
• 1/4 tsp crushed, dried thyme
• ⅒ tsp pepper
• 1 12 oz can reduced-fat evaporated milk
• 1/2 cup frozen peas
• 1 5 oz can light water-pack tuna, drained and flaked
• 3 cup NO YOLKS noodles (prefer Extra Broad), cooked according to package directions
• 1/3 cup canned French fried onion rings

Details

Adapted from foodnetwork.ca

Preparation

Step 1

1. Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again.
2. Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and NO YOLKS noodles. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray.
3. Sprinkle onion rings over noodles. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.