- 15 mins
- 65 mins
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
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