Tuna-Noodle Casserole
Ingredients
8 ounces egg noodles -- ½" wide
3 tablespoons margarine
1 cup mushrooms -- chopped
2 tablespoons chopped celery
2 tablespoons chopped onion
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup skim milk
13 ounces tuna in water
salt and pepper to taste
1 cup potato chips -- crushed
1 cup shredded lowfat cheddar cheese
1 cup dry bread crumbs
Preparation
1
Prepare the noodles in a large saucepan according to the package directions. Drain, return to the saucepan, and keep them warm. Heat oven to 375 F. Grease a 2 quart casserole. In a saucepan, over medium heat, melt the margarine; add the mushrooms, celery, and onion, cooking about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk; bring to a boil, stirring constantly. Reduce the heat to low; cook about 5 minutes, stirring frequently,
2
Spoon the tuna mixture into the prepared casserole. In a small bowl, combine the potato chips, cheese, and bread crumbs. Sprinkle over the casserole, and bake for 25 minutes, or until hot and bubbly, and the top is golden.
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Yield:
1.0 servings
Added:
Sunday, February 14, 2010 - 5:27am
