Ingredients
- 4 ounces whole-wheat noodles
1⁄2 slice whole-wheat bread (3 tbsp
breadcrumbs)
2 tbsp unsalted light butter
1⁄2 cup finely diced onions
11⁄2 cups finely diced mushrooms
2 tbsp flour
1 tsp fresh thyme or 1⁄3 tsp dried
1⁄2 tsp white or black pepper
11⁄2 cups nonfat milk
12 ounces reduced-sodium canned tuna,
packed in water, drained
1⁄4 cup shredded Swiss cheese
2 cups frozen peas and carrots
Description
Tuna Noodle Casserole Is One Of Those Pour-and-dump Recipes Left Over From The 1950s. Traditionalversions, Made With Condensed Soup And White Pasta, Are Laden With Fat And Sodium. Vegetableswere Scarce. The Base For This Casserole Is A Lower-fat White Sau
Spark Recipes
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