Tuna Noodle Casserole

Did you grow up eating tuna noodle casserole like I did?  Did your mom make it with cream of something soup like mine did?  If you have a bad taste (pardon the pun) in your mouth over that age old tuna casserole recipe (with PEAS, might I add - YUCK!) this will change your mind.  Make your own creamy sauce (it's easy, I promise) use the "good" canned tuna and fresh mushrooms (and add the peas if you want, they just aren't for me) and you will be happy, happy!  I show them served here with my jazzed up green beans but feel free to serve it with any green veggie you like!  For added ease, add broccoli (or, okay, PEAS) right to the casserole and dinner is done!

Tuna Noodle Casserole (adapted from skinnytaste.com)

6 oz. no yolk egg noodles
1 T. extra virgin olive oil
1 medium onion, finely diced
3 T. all purpose flour
2 t. salt, divided
1 3/4 c. low sodium chicken broth
1 c. skim milk
1 oz. sherry (optional)
8 oz. sliced baby portabella mushrooms
1 t. black pepper
2 (5 oz.) cans albacore tuna, drained
4 oz. shredded reduced fat sharp cheddar cheese
2 T. Parmesan cheese, shredded
2 T. panko breadcrumbs

Preheat the oven to 375 and spray a 9X12 casserole with cooking spray.

Cook the noodles according to package directions until al dente.  Set aside.

Heat a large skillet over medium high heat and add the olive oil.  Add the onions and cook until soft, about 5 minutes.  Add the flour and 1 t. salt and stir well, cooking an additional 2-3 minutes on medium low heat.

Slowly whisk in the chicken broth, increasing the heat to medium and whisking well for 30 seconds, then add the milk and bring it to a boil.  When boiling, add the sherry, mushrooms, remaining salt and pepper and simmer on medium until it thickens, about 6-7 minutes.  Add the tuna, stirring another minute.

Remove the pan from the heat and add the shredded cheddar cheese and stir until it melts.  Add the cooked noodles and mix well until they are coated evenly.  Pour into the prepared casserole and top with the parmesan cheese and breadcrumbs.  Bake for 20-25 minutes.

6 servings (276 calories each serving) according to my calculator on loseit.com