Tuna Noodle Casserole | Mount Carmel Health System

Ingredients

• 6 oz. whole-wheat wide egg noodles
• Cooking spray
• 1 tablespoon olive or canola oil
• 1 medium yellow onion, minced fine (about 1 cup)
• 3 tablespoons flour
• 1 ¾ cups fat-free and reduced sodium chicken broth (1 14-oz. can)
• 1 cup 1% milk
• 8 oz. white mushrooms, sliced (about 2 ½ cups)
• 1 cup frozen peas, thawed
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 5-oz. cans tuna in water, drained
• ¾ cup (3 oz.) grated sharp cheddar cheese
• 4 tablespoons unseasoned breadcrumbs (whole-wheat is best)
• ½ teaspoon dried oregano
• 4 tablespoons freshly grated parmesan cheese (or 3 tablespoons canned)