Tuna Noodle Casserole

When you need a quick classic meal the whole family will love, this time-honored casserole is just perfect!

Makes 6 servings

6	ounces uncooked noodles (about 4 cups)
1	tablespoon margarine
8	ounces fresh mushrooms, sliced
1	small onion, chopped
1	cup fat-free reduced-sodium chicken broth
1	cup fat-free (skim) milk
1/4	cup all-purpose flour
1	can (12 ounces) tuna packed in water, drained
1	cup frozen peas
1	jar (2 ounces) chopped pimientos, drained
1/2	teaspoon dried thyme leaves
1/4	teaspoon salt
1/8	teaspoon black pepper

Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.
Meanwhile, melt margarine in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.
Using wire whisk, blend chicken broth, milk and flour in small bowl. Stir into mushroom mixture; bring to a boil. Cook and stir about 2 minutes or until thickened. Reduce heat to medium; stir in tuna, peas, pimientos, thyme, salt and pepper. Add noodles; mix thoroughly. (Casserole can be served at this point.)
Spray shallow 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly into prepared casserole. Bake, uncovered, 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving.

Starch	2
Meat	2

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