Tuna Noodle Casserole
serves 4

Tuna Noodle Casserole

This wonderful updated version of a classic tuna casserole is a family favorite. 

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6 ounces wide egg noodles
2-1/2 tablespoons butter (divided)
1 chopped small onion
3 cloves chopped garlic
1/2 chopped green bell pepper
2 chopped celery stalks
6 sliced mushrooms

2 seeded diced small tomatoes
2 tablespoons flour
1 cup low- fat milk
1/2 tablespoon each chopped fresh thyme, rosemary, and oregano
2 cans low-sodium tuna, drained
1/3 cup non-fat plain Greek style yogurt
2 tablespoons Parmesan cheese

1. Cook egg noodles according to package directions.
2. Pre-heat oven to 350 degrees. Spray a baking dish with cooking spray.
3. Heat a medium saucepan over medium high heat.
4. Melt 1/2 tablespoon butter. Saute onion, garlic, bell pepper, and celery until tender.
5. Stir in mushrooms, cook until tender. Add tomatoes stirring well. Remove from pan, set aside.
6. Heat a medium saucepan over medium heat. Melt remaining 2 tablespoons butter. 
7. Whisk in flour. When flour is blended, whisk in milk, stirring until smooth.
8. Add thyme, rosemary, oregano, tuna, and yogurt, stir well. 
9. Stir vegetables into the tuna mixture.
10. Drain pasta when done. Place the cooked pasta in a baking dish and add the tuna/vegetable mixture. 
11. Mix very well making sure all pasta is coated.
12. Sprinkle Parmesan cheese on top, cover, and bake 30 minutes. 

Calories 318, Fat 11.2g, Cholesterol 73mg, Sodium 210mg
Carbohydrates 24.6g, Fiber 2.4g, Sugars 7.7g, Protein 32.0g