Everyone remembers the old Tuna noodle casserole that saved all our budgets as young wives. A can of tuna, a can of soup, some peas, some noodles and leftover potato chips for the topping! For some reason it all worked. We get those old cravings some times, but thankfully we've been able to up the ante a little bit and make it a little more healthy and a little more interesting.
REVISED Glen Lennox Tuna Casserole
1 Cup Noodles of choice (New whole grain make it a little
healthier)
2 T Butter (Smart Balance)
3 T Flour
1/2-3/4 cup skim milk
1 large can chunk white tuna in water (2 "packets")
1 cup green peas
1 cup Gruyere cheese grated
Topping of choice
Cook noodles according to directions, place in colander. In pot met butter and stir in flour to make "paste" and just enough to cook flour to remove "raw" taste. Add milk and bring to thickened consistency. Add tuna, noodles, peas that are just run under some hot water in colander. When mixed thoroughly, add cheese until it melts. You can actually serve this like this or you can put in casserole dish, top with some crushed cracker crumbs, or French onion rings, and a little more cheese. Bake in 350 degree oven just to melt and brown the cheese on top.
Serve with arugula salad and viola! dinner!
Leftovers are even great chilled!
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