Ingredients

The following ingredients have 6 Servings
  • 6 ounces no-yolk noodles (or egg noodles of choice)
  • 1 tbsp butter
  • 1 medium onion (minced fine)
  • 3 tbsp flour (or gluten free flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 ounce sherry (optional)
  • 10 ounces sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 5 oz cans tuna in water, drained (I used albacore)
  • 4 ounces 50% reduced fat sharp cheddar
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs
  • fresh parsley (chopped for garnish)

Instruction

  • Cook 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.
  • Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
  • When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
  • Add drained tuna, stirring another minute.
  • Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
  • Pour into casserole and sprinkle the top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
  • Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).