Skinny Tuna Noodle Casserole

yields 6 servings (6pts each)

• 6 oz egg noodles
• 1 Tbsp butter
• 1 medium onion, finely minced
• 3 Tbsp flour
• 1 can chicken broth
• 1 cup milk
• 1 can mushrooms
• 1 can peas
• 2 cans tuna in water, drained
• 4 oz shredded cheese
• 2 Tbsp parmesan, grated
• 2 Tbsp breadcrumbs
• cooking spray

1. Preheat oven to 375-degrees, spray 9x13 baking dish
2. Cook noodles to al dente, set aside
3. Melt butter in large, deep skillet and sauté onions until soft
4. Add flour and a pinch of salt, stir well on med-low heat
5. Whisk in chicken broth, add milk and bring to boil – whisking constantly
6. Once at a boil, add mushrooms and peas, adjust spices to your liking and simmer on medium heat about 6-7 minutes until it thickens (I had to thicken with cornstarch and water mixture)
7. Add tuna once thickened
8. Remove from heat, add cheese
9. Stir in noodles
10. Pour into baking dish
11. Top with parmesan and breadcrumbs
12. Spray with cooking spray on top a little to help the breadcrumbs brown in the oven
13. Bake 20-25 minutes, broil for 3 minutes and enjoy

We really enjoy tuna and noodles so to find a healthier way to make it was great news for us!  If you like some crunch – add celery.  Also…I wouldn’t cook the noodles to al dente even, I’d pull them off heat before that next time…ours got a little mushy.