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Tuna Noodle Casserole (no Soup!) Recipe

   
 

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     Tuna Noodle Casserole (no Soup!)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 oz egg noodles
12 oz light tuna
1/2 medium onion finely chopped
1 stalk celery finely chopped
1 clove garlic minced
8 oz button mushrooms chopped
2 tblsp. flour
2 tblsp. butter
1 can of swanson chicken broth (msg free)
 
1 cup 2% extra sharp cheddar cheese
1 cup lowfat sour cream
salt and pepper to taste
juice of 1 lemon and zest
dash of hot sauce
1 cup frozen peas thawed
1tblsp. olive oil or butter
3 tablespoons whole wheat ritz crackers crumbs or potato chip crumbs

Instructions
Preheat oven to 375. Spray a 9 by 9 pan with cooking spray. Cook egg noodles according to package directions and set aside.
Melt 1 tblsp. butter over medium heat and add celery, onion and garlic. Cook for 5 minutes. Increase heat to medium high and add mushrooms. Continue to cook for 5 minutes
In a separate saucepan, melt 2 tblsp. butter and add 2 tblsp. flour. Mix together until slightly nutty smelling or lightly brown. Gradually add in chicken broth, hot sauce until thick and smooth. Add in sharp cheddar and melt into mixture. Remove from heat. Stir in the sour cream.
Combine the noodles, vegetable mixture, tuna, lemon juice/zest, and cheese sauce. After all combined place into baking pan and cover with the crumb/ butter mixture. Bake in preheated oven 25 minutes or until heated through and slightly browned.


Originally Submitted
9/28/2010





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