Tuna Noodle Casserole

This is the recipe I grew up with for the classic dish. It is delicious AND low-cal. I think it was originally a Weight-Watchers recipe from way back! it comes together fast and cooks for only 30 minutes which makes it a great choice for a home-made healthy meal mid-week!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  ounces  medium egg noodles
• 2 (6 1/2ounce) cans tuna, drained and flaked (I use albacore)
• 1⁄4 cup light mayonnaise
• 1  cup  diced celery
• 1⁄3 cup  finely chopped onion
• 1⁄4 cup  diced green pepper
• 10  ounces  frozen peas
• 1  tablespoon margarine
• 3  tablespoons flour
• 3⁄4 cup  chicken stock or 3⁄4 cup broth
• 1⁄2 cup milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon black pepper
• 1⁄2 cup  shredded cheddar cheese

Directions

1. Cook noodles in boiling water. Add veggies to the pot about 5minutes before noodles are done. Drain. Combine with the tuna and mayo in a large mixing bowl. Over medium heat, melt margarine and add flour while stirring for 1 minute. Add chicken stock and milk and stir til it boils. Add salt and pepper, garlic powder and cook for another minute. Add cheese and stir until it melts. Pour cheese sauce over tuna noodle mixture and mix well. Place in a 2qt casserole dish and bake at 425 for 20-30 minutes. Enjoy!