Low-fat '50's tuna noodle casserole

Yield: 6 servings

Measure Ingredient
¼ cup Minced onion
1 cup Chopped celery
2 teaspoons Butter
¼ pounds Finely chopped mushrooms
¼ cup Flower
2 cups Nonfat milk
2 tablespoons Nonfat dry milk
1 cup Frozen peas
Salt
Pepper
¼ pounds Cooked medium noodles
12½ ounce Can tuna packed in water, drained
2 cups Coarsely crushed fat-free potato chips

Melt butter in a skillet. Add onion and celery; saute until tender.

Add mushrooms and saute until the liquid comes out of the mushrooms.

Stir in the flour. Gradually add the milk and then the dry milk.

Heat to boiling, stirring constantly. Cook and stir until thickened, about one minute. Add peas, and salt and pepper to taste. Spray a 9-inch baking dish with non-stick cooking spray and spread with ⅓ of the noodles. Scatter ½ the drained tuna over the noodles and top with ⅓ of the sauce. Repeat, and top with remaining noodles and sauce. Sprinkle the potato chips over the top; bake at 375F for 25-30 minutes. Top should be lightly browned. Serves: 6. Per serving: 287 calories; 439 mg sodium; 34 mg cholesterol; 3 grams fat; 36 grams carbohydrates; 27 grams protein; 1⅗ grams fiber. Adapted from Donna Deane's recipe in the Los Angeles Times.

Submitted By ROBERTA BELANGER On 10-03-95

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