Tuna Noodle Casserole

By ctaubenheim

I used shell macaroni
Use more salt and pepper

Ingredients

• Vegetable spray
• 3/4 cup sliced fresh mushrooms
• 1/4 cup chopped sweet red pepper
• 2 Tbsp finely chopped onion
• 3 Tbsp margarine
• 3 Tbsp all purpose flour
• 2 cups skim milk
• 4 cups cooked medium egg noodles (cooked with salt or fat)
• 1 cup frozen peas, thawed
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 (12oz) sold white tuna in water, drained
• 1/4 cup fine, dry breadcrumbs
• 1/2 cup (2oz) shredded sharp cheddar cheese

Details

Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Coat a medium saucepan with cooking spray; place over medium heat until hot. Add mushrooms and pepper and onion; saute 3 minutes or until crisp tender. Remove from saucepan; set aside. Add margarine to saucepan; place over medium low heat until margarine melts. Add flour; cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook over medium heat stirring constantly, 6 minutes or until thickened and bubbly. Pour sauce into a bowl. Stir in mushroom mixture, noodles and next 4 ingredients. Spoon into a shallow 2 qt baking dish coated with cooking spray. Top with breadcrumbs and cheese. Cover and bake at 350 for 30 minutes; uncovered and bake 5 additional minutes or until cheese melts.

Calories: 289
Total Fat: 9.0g
Carbs: 32.0g
Cholesterol: 51mg
Sodium: 42mg