Low-fat '50's tuna noodle casserole

Quantity		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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