Curried Tuna Noodle Casserole

Haven't had a tuna noodle casserole in years, but this Cooking Light recipes sounds so comforting with the mushrooms, peas, egg noodles and the ritz cracker topping. Couldn't resist posting this recipe. Note: I might try this with some red salmon in lieu of the tuna. Prep time does not include cooking time for noodles.

• Ready In: 45 mins
• Serves: 7

Ingredients

• 2  teaspoons butter
• 5  cups cremini mushrooms, sliced (can use button, about 3/4 pound)
• 3⁄4 cup frozen green pea, thawed
• 3⁄4 cup green onion, sliced
• 2⁄3 cup red bell pepper, chopped
• 2  teaspoons curry powder
• 3  tablespoons all-purpose flour
• 1 1⁄2 cups low-fat milk, 1%
• 4  cups  medium egg noodles, cooked (about 3 1/4 cups uncooked)
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1⁄2 teaspoon salt
• 1 (12 ounce) can solid white tuna packed in water, drained and flaked
• 1⁄4 cup  reduced-fat  Ritz cracker (about 7 crackers)

Directions

1. Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
2. Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture, bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.