6 oz no yolk noodles (you can use Ronzoni Healthy Harvest,
or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar (I used Cabot)
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs
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 6-7 minutes). Add drained
tuna, stirring another minute.
Remove from heat and add 1 cup 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 top with
parmesan cheese and breadcrumbs. Spray a little more cooking spray
and top and bake for about 20 - 25 minutes. Place under the broiler a
few minutes to get the crumbs crisp (careful not to burn).
