Light Tuna Noodle Casserole

Recipe Ingredients

1/4 cup	23g / 0.8oz	Slivered blanched almonds
6 oz	170g	Medium egg-less noodles
6 1/2 oz	184g	Water-packed tuna - - (1 can), drained and flaked
1/4 cup	59ml	Reduced-calorie mayonnaise
1 cup	110g / 3.9oz	Sliced celery ribs - (about 3 ribs)
1/3 cup	20g / 0.7oz	Finely chopped onion
1/4 cup	36g / 1.3oz	Diced green bell pepper
10 oz	284g	Frozen peas - - (1 pkg), cooked per package
1 tablespoon	15ml	Corn-oil margarine
1		Garlic clove - minced or pressed
3 tablespoons	45ml	Unbleached all-purpose flour
3/4 cup	177ml	Defatted chicken stock
1/2 cup	118ml	Skim milk
1/2 teaspoon	2.5ml	Salt - (omit if using salted chicken stock)
1/8 teaspoon	0.6ml	Black pepper - freshly ground
2 oz	56g	Reduced-fat cheddar cheese - grated

Recipe Instructions

Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside.

Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts.

Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes.

Source:
COOK IT LIGHT CLASSICS by Jeanne Jones

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