Tuna Noodle Casserole--Light Version

I've been craving tuna noodle casserole, and I stumbled across a "light" recipe in America's Favorite Brand Name Light Cooking. I made it last Sunday afternoon and we had it for dinner Monday night.

I thought it was really tasty. It wasn't as creamy or cheesy as most tuna noodle casseroles, but it was still really good. I have to admit, though, we added some Parmesan cheese and a few drops of Sriracha sauce when we dished it up. Even better!

Tuna Noodle Casserole

6 oz. uncooked noodles (the picture has really squiggly noodles--we just used whole wheat rotini)

1 tbs. margarine/butter

8 oz. fresh mushrooms, sliced

1 small onion, chopped

1 cup fat-free, reduced sodium chicken broth

1 cup skim milk

1/4 cup all-purpose flour

1 can (12.25 oz.) tuna packed in water, drained (I didn't read this correctly, and just used two of the smaller (5 oz.?) cans of tuna

1 cup frozen peas, thawed

1 jar (2 oz.) chopped pimientos, drained

1/2 teas. dried thyme leaves

1/4 teas. salt

1/8 teas. black pepper

1. Cook noodles according to package directions, omitting salt. Drain; cover. Set aside.

2. Melt butter in large, nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir 5 minutes or until onion is tender.

3. 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 and salt. Add noodles and pepper. Mix thoroughly.

4. Preheat oven to 350. Spray 2-quart casserole with nonstick cooking spray. Spread noodle mixture evenly in prepared casserole. Bake 30 minutes or until bubbly and heated through. Let stand 5 minutes before serving. (Makes 6 servings)