6 oz. uncooked noodles
1 tbs. margarine
8 oz. fresh mushrooms, sliced
1 onion, finely chopped
1 cup fat-free chicken broth
1 cup skim milk
1/4 cup flour
1 can (12 1/4 oz.) tuna, packed in water, drained
1 cup frozen peas and carrots, thawed
1 jar (2 oz.) chopped pimiento, drained (optional)
1/2 tsp. dried thyme leaves
1/2 tsp salt
1/4 tsp black pepper
2 tbs. bread crumbs
paprika
Cook noodles according to package directions. Drain, cover and set aside.
Melt margarine in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook and stir about 5 minutes, or until onion is tender.
Blend together the chicken broth, milk and flour in a small bowl. Stir into the mushroom/onion mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium and stir in the tuna, peas & carrots, pimiento, thyme, salt and pepper. Add the noodles and mix thoroughly.
Preheat oven to 350 degrees F. Spray a 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly in prepared casserole. Sprinkle with breadcrumbs and paprika. Bake
30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.
Recipe makes 4 servings, 8 points each.