World Famous Recipes

TUNA NOODLE CASSEROLE
Yield: 6 servings

Notes: The savory spices in this recipe have been increased to compensate for the reduced fat and salt from the canned soup. Extra celery gives an appealing crunch.

INGREDIENTS

- 1/4 cup stick margarine
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground white pepper
- 1 (14-1/2 ounce) can fat-free, low-sodium chicken broth
- 1/2 cup fat-free skim milk
- 2 (6-1/2 ounce) cans water-packed tuna, drained
- 2 celery stalks, finely chopped
- 1/4 small onion, minced
- 1/4 cup minced fresh parsley
- 1 clove garlic, minced
- 4 cups cooked wide egg noodles

DIRECTIONS

Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with non-stick cooking spray.

In a medium skillet, melt the margarine. Add the flour and pepper; stir until smooth. Cook until thickened, about 1 minute. Add the broth and stir until the mixture thickens and bubbles, about 3-4 minutes.

Reduce the heat to low and add the milk; heat until slightly thickened, 1 minute. Add the tuna, celery, onion, parsley,and garlic; stir until well blended. Gently stir in the noodles. Pour the mixture into the prepared baking pan. Cover and bake for 20 minutes. Uncover and continue baking until bubbly, about 5 minutes.