Light Tuna Noodle Casserole - cooking recipe

Ingredients

8 oz. noodles
1 Tbsp. margarine
2 Tbsp. flour
2 c. skim milk
1 (6 1/2 oz.) can water-packed tuna, drained
1/2 c. chopped mushrooms
4 Tbsp. grated Parmesan cheese
1/4 c. chopped onion
1 c. thawed frozen peas
1/4 tsp. thyme
1/4 tsp. celery seed
1/4 tsp. salt
1 Tbsp. fine bread crumbs and 1 tsp. margarine for topping

Preparation

Cook noodles in boiling water (without added salt) until al dente and drain.
Melt margarine in saucepan over moderate heat and blend in flour; slowly add milk and stir until slightly thickened. Remove from heat; combine noodles with sauce, then mix in drained tuna and remaining ingredients except topping.
Spoon into 2 quart casserole sprayed with vegetable oil cooking spray and sprinkle bread crumbs over surface.
Dot with margarine.
Bake at 375\u00b0, covered, for 20 to 25 minutes.
Serves 4; contains 440 calories and 7 grams fat.