Tuna Casserole

Ingredients

• 6 oz egg noodles
• 1 tbsp butter
• 1 medium onion (minced fine)
• 3 tbsp flour (or gluten free flour)
• 1 ¾ cups vegetable broth (or chicken broth)
• 1 cup 1% milk
• 1 oz sherry (optional)
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas
• 2 5 oz cans tuna in water, drained ( (I used albacore))
• 1 tsp kosher salt (and black pepper to taste)
• 4 oz 50% reduced fat sharp cheddar
• 2 tbsp Parmesan cheese (grated)
• 2 tbsp seasoned breadcrumbs
• fresh parsley (chopped for garnish)

Instructions

1. Preheat oven to 375F. Lightly spray 9 x 12 casserole with cooking spray.
2. Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
3. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
4. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
5. Slowly whisk in the broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
6. When boiling, add sherry, mushrooms and petite peas, add salt and black pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.
7. 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.
8. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).