Contributed by Connie Lancaster
I found this recipe online. It was touted as "comfort food" with some healthy changes. I felt more changes were needed, but I decided to take on the challenge. I don't like tuna, so I used canned chicken. I added my changes in parenthesis. Ingredients
* 1/2 cup butter, divided (1/4 CUP OLIVE OIL)
* 1 (8 ounce) package uncooked medium egg noodles (WHEAT)
* 1/2 medium onion, finely chopped
* 1 stalk celery, finely chopped
* 1 clove garlic, minced
* 8 ounces button mushrooms, sliced
* 1/4 cup all-purpose flour (WHEAT)
* 2 cups milk (SKIM)
* salt and pepper to taste
* 2 (6 ounce) cans tuna, drained and flaked (1 can white chicken meat)
* 1 cup frozen peas, thawed
* 3 tablespoons bread crumbs (WHEAT)
* 2 tablespoons butter, melted (OLIVE OIL)
* 1 cup shredded Cheddar cheese (SKIM MOZZARELLA)
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon olive oil in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons olive oil in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna (or chicken), peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Sprinkle a small amount of olive oil with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
This was really yummy. Everyone really liked it. We had more garlic in it than the recipe called for. (My son helped me cook and threw some extra in there!)
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