Ingredients
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4 cups cooked whole wheat noodles (macaroni was used in this recipe, egg noodles also will work)
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2 tablespoon extra virgin olive oil
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1 small yellow onion, diced
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8 ounces sliced mushrooms, white or button (wipe clean)
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2 (4.5 ounce) cans solid white Albacore Tuna in water, shredded (add tuna and water)
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1 cup frozen green peas
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1 (8 ounce) package cream cheese, softened, low fat
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1 cup low-fat milk
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1-1/2 cups (reduced-fat) cheddar cheese, shredded (recommend block cheese)
Directions
Preheat over to 375 degrees.
Note: If desired, add additional cheese to the top of the casserole before baking.
Cook noodles according instructions on the package or al dente.
In a medium skillet add oil and sauté onions and mushrooms over medium-low heat until mushrooms begin to release moisture, about 10 minutes. In a large mixing bowl, combine sautéed onions and mushrooms and all remaining ingredients, reserving 1/2 cup cheddar cheese for the top.
Add the tuna mixture to a 3 quart casserole dish or 9″ baking pan, top with the 1/2 cup of remaining cheddar cheese. Bake 15 minutes covered and 10 minutes uncovered, or until cheese is hot and bubbly.
Yields: 6 Servings | Serving Size: 1 Cup | Previous Points: 6 | Points Plus: 7
