Yield: 1 Servings
|6 ounces||Yolk-free egg noodles|
|½ cup||Plus 2 Tablespoons skim milk|
|¾ teaspoon||Dry mustard|
|2 tablespoons||Olive oil|
|2||Ribs celery; chopped|
|1 cup||Frozen peas|
|1||Red bell pepper; diced 1 cup sliced mushrooms|
|¼ teaspoon||Dried thyme|
|¾ cup||Evaporated milk|
|1 can||(6 1/8-oz) water-packed tuna, rinsed, drained, and flaked|
|1½ ounce||White Cheddar cheese; shredded (about 1/3 cup|
|¼ teaspoon||Low-fat wheat cracker crumbs or plain dried bread crumbs|
Preheat the oven to 375 degrees. In a large pan of boiling water, cook the noodles until just tender. Drain well and set aside.
Meanwhile, in a jar with a tight-fitting lid, shake together the skim milk, flour, am and mustard until smooth. Set aside. In a non-stick Dutch oven, heat the oil until hot but not smoking over medium-high heat. Add the scallions, celery, bell pepper, mushrooms and thyme and cook, stirring frequently, until vegetables are just tender.
Stir in the skim milk mixture along with the evaporated milk and bring to a boil, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove from the heat and stir in the tuna, peas Cheddar, hot pepper sauce, and salt. Add the noodles and toss to combine.
Spray a 1½ quart baking dish with non-stick cooking spray. Spoon the tuna-noodle mixture into the prepared baking dish, sprinkle the cracker crumbs on top, and bake for 20 to 25 minutes, or until the crumbs are golden brown and the casserole is piping hot.
Serves 4 Working time: 25 minutes Oven time: 20 to 25 minutes Posted to EAT-L Digest by Bonnie <solomon1@...> on Sep 7, 1997