Tuna Noodle Casserole

I love me some down-home casserole action. I had never had tuna noodle casserole until I was in high school (early in their marriage my mother apparently made a disastrous tuna noodle casserole for my father and he asked her to never make it again...she didn't...ever) and had it over at my boyfriend's house for dinner and it was amazing. I have that recipe, but decided to try out this lighter version for dinner. It was definitely a keeper and felt indulgent without being terrible for the waist-line. Not sad about leftovers to be had later in the week, nope, not sad about that at all!

Tuna Noodle Casserole

Adapted from Gina's Skinny Recipes

Serves 6

Estimated Point Value: 6pts

6 oz egg noodles (well, no yolk, or whole grain ones)

1 Tbsp margarine

1 onion, chopped

3 Tbsp flour

1 3/4 cups chicken stock

1 cup skim milk

1 oz Marsala

10 oz sliced mushrooms

1 cup frozen peas

2 (5 oz) cans tuna in water, drained

Garlic salt, pepper, and cayenne pepper, to taste

4 oz shredded reduced fat sharp cheddar

2 Tbsp Parmesan cheese

2 Tbsp seasoned breadcrumbs

1. Preheat oven to 375 and prepare a large casserole dish with cooking spray.
2. Prepare noodles according to the package instructions, drain, and set aside.
3. In a large skillet, saute onion in butter.
4. Sprinkle in flour and allow to cook out a bit, then whisk in chicken stoke and milk until smooth.
5. Once boiling add in Marsala, peas, and mushrooms and cook for 5-10 minutes.
6. Add in drained tune, garlic salt, pepper, and cayenne pepper (if you like a little heat) to taste.
7. Remove from heat and stir in cheddar cheese.
8. Combine noodles with the sauce mixture and pour into casserole dish.
9. Top the casserole with the Parmesan and the breadcrumbs.
10. Bake for 20-25 minutes or until bubbly and golden brown.