Tuna Noodle Casserole

Ingredients:

Tuna, Canned in Water, 2 can(remove)
Peas, frozen, 1 cup(remove)
Peppers, sweet, red, raw, sliced, 1 cup(remove)
Mushrooms, fresh, 1.5 cup, pieces or slices(remove)
Milk, 1%, 1.5 cup(remove)
*Flour, white, .10 cup(remove)
Parmesan Cheese, shredded, 2 tbsp(remove)
Goat Cheese, Semisoft, .5 oz(remove)
Egg Noodles, enriched, 2 cup(remove)

Boil water for egg noodles, and follow instructions. Chop the mushrooms and red peppers, and then saute both until the mushrooms release their moisture. Combine the milk and flour in a separate container and whish until the flour is fully incorporated. Add the millk/flour mix to the veggies and stir until the milk begins to bubble. Add 1/4 c. of preffered cheese and stir constantly. Once the milk is at its desired thickness, add the sauce/veggie mix to noodles, add tuna and thawed peas. Place in casserole pan and cook for 10-15 minutes at 425 degrees until the top is the desired brown. (Sprinkle with breadcrumbs optional.)

Serving Size: Approximately 1.25 cups

Number of Servings: 4

Recipe submitted by SparkPeople user DCGIRL1117.