Casserole - Tuna 'Egg Noodles

By Kwasome

Ingredients

• butter
• 1 (8 ounce) package uncooked medium egg noodles
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1 cup of reduced sodium, fat-free chicken broth
• 1 cup of low-fat evaporated milk
• salt and pepper to taste
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• ~3 tablespoons bread crumbs
• ~2 tablespoons butter, melted
• 1 cup shredded Cheddar cheese
• ~1 cup crushed crackers/bread crumbs
• 1/8 teaspoon of ground red pepper
• 1/2 teaspoon (or more) of crushed marjoram or thyme leaves

Preparation

Step 1

1.) Preheat oven to 375 degrees F.
2.) Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3.) Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
4.) Melt 2 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in chicken broth, milk, ground red pepper, marjoram or thyme leaves & nutmeg. Continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, veggies, 1/2 of the cheese and cooked noodles. Transfer to sprayed baking dish.
~ Melt 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
5.) Top with cheese.