Tuna Noodle Casserole

Servings: 6 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied but you'll need multiple pans. This recipe keeps well in the refrigerator. Reheat gently.

Ingredients

• 2 tsp. olive oil
• 1 medium onion (diced)
• 12 ounces crimini mushrooms (sliced)
• 3 Tbsp. white flour or garbanzo flour
• 2 cups vegetable stock
• 1/8 tsp. dried tarragon
• 1/4 tsp. salt
• to taste fresh ground black pepper
• 1 cup 2% milk
• 12 ounces whole wheat or gluten free rotini pasta
• 2 - 6 ounce cans light tuna (no salt added)
• 1 1/2 cups frozen peas
• 1 cup water
• 2 ounces Parmigiano-Reggiano (grated)

Preheat the oven to 325°F.

Place one teaspoon of olive oil in a medium skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the sliced mushrooms and cook, tossing frequently, until the mushrooms are well browned (about 10 minutes).

Add the flour 1 tablespoon at a time and gently stir into the mushrooms so that the flour does not clump.

Add the vegetable stock 1 cup at a time and stir until the sauce begins to thicken.

Add the tarragon, salt, pepper, and milk.

Add the uncooked pasta and tuna and gently fold into the mushroom sauce.

Add the frozen peas and water and fold into the sauce.

Pour into a 10 inch oblong Pyrex dish and press down gently with a rubber spatula.

Place in the oven and bake for 40 minutes.

Sprinkle the cheese over the top and bake for another 5 minutes.

Serve.