Light Tuna Noodle Casserole
Grrrrrgh!
Course : Tuna
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/4 cup slivered blanched almonds
6 ounces medium egg-less noodles
6 1/2 ounces water-packed tuna - -- (1 can), drained and flaked
1/4 cup reduced-calorie mayonnaise
1 cup sliced celery ribs -- (about 3 ribs)
1/3 cup finely chopped onion
1/4 cup diced green bell pepper
10 ounces frozen peas - -- (1 pkg), cooked per package
1 tablespoon corn-oil margarine
1 clove garlic -- minced or pressed
3 tablespoons unbleached all-purpose flour
3/4 cup defatted chicken stock
1/2 cup skim milk
1/2 teaspoon salt -- (omit if using salted chicken stock)
1/8 teaspoon black pepper -- freshly ground
2 ounces reduced-fat cheddar cheese -- grated
 

Preparation:

Toast the almonds in a 350F oven until golden brown, 8 to 10 minutes. Set aside. Cook the noodles according to the package directions, omitting salt or oil in the water. Drain and combine in a large bowl with the tuna, mayonnaise, celery, onion, bell pepper, and cooked peas. Set aside. Preheat the oven to 425F Melt the margarine in a medium-size skillet. Add the garlic and cook over medium heat just until it starts to sizzle. Add the flour and stir for 1 minute; do not brown. Add the stock and milk and stir with a wire whisk until it comes to a boil. Add the salt and pepper and cook 1 minute more. Add the cheese and stir until it melts. Pour the sauce mixture into the noodle mixture and mix well. Turn into a 1 1/2-quart casserole and sprinkle with the toasted almonds. Bake until bubbly and slightly crisp on the top, about 20 minutes. Source: COOK IT LIGHT CLASSICS by Jeanne Jones