Ingredients
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2 teaspoons butter
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5 cups cremini mushrooms, sliced (can use button, about 3/4 pound)
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3/4 cup frozen green pea, thawed
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2/3 cup red bell pepper, chopped
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2 teaspoons curry powder
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3 tablespoons all-purpose flour
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1 1/2 cups low-fat milk, 1%
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4 cups medium egg noodles, cooked (about 3 1/4 cups uncooked)
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1/4 cup fresh flat-leaf parsley, chopped
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1/2 teaspoon salt
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1 (12 ounce) can solid white tuna packed in water, drained and flaked
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3/4 cup green onion, sliced
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1/4 cup reduced-fat Ritz cracker (about 7 crackers)
Instructions
- Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
- Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture, bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.